Hey, Guys! It’s been a while since I posted my last recipe and I have no excuses as to why I wasn’t here as often as I planned but to my defence, I have been cooking and photographing so there are recipes coming up slowly but surely and this one is the first.
I have not been using my Soup Maker a lot recently and it’s time to dust it off and let it cook up some awesome soups. Spring is coming so I tend to go for a quick and healthy lunch options and soups fit perfectly into this category.
What’s your favourite soup? I used to love tomato soup with rice – I know, I know….it sounds like a strange combo but that’s how I remember my Nana’s soup. She always made it when I was around and it just brings you closer to home when you think about it – delicate creamy tomato soup with a splash of sour cream and rice….yummy!
This time I would love to share with you a recipe for leek and potato soup – super creamy and pretty awesome with a splash of balsamic vinegar (trust me, you want it!)
- 4 medium potatoes, peeled and cubed
- 3 medium leeks, washed and sliced into thin rings
- 1.6 l of vegetable stock
- 1 small onion, finely chopped
- 1 tsp of butter
- salt & pepper
- splash of balsamic vinegar
- In a medium pan over a medium heat melt 1 tsp of butter, add sliced leeks and chopped onion. Fry for 10 minutes, stirring occasionally.
- Add all ingredients into the Soup Maker kettle.
- Set to a smooth setting.
- After 21 minutes, set to blend setting and hold the blend button for about a minute - Trust me, you don't want to skip this step, it will make your soup smoother and you won't need a cream!
- Season with salt and pepper, add a splash of balsamic vinegar.