Ah, leek and potato soup. How I adore you.
I was at my sister’s house on Friday night, and we made this soup. It’s cold over here in Melbourne, and soup is definitely on the agenda, but this soup was so good, I made it twice. Tonight, also, see, because it was my turn to cook.
I love sharing a house and being able to cook for each other. Apart from my housemates being great for when I get into a baking frenzy and start cooking batch after batch of cookies, sharing a meal together is one of my favourite parts about this house.
This soup is filling, it’s very vegetable-y, it can vary by creaminess should you be so inclined to do so (adding more cream, as in our house, or less cream. Like no-one I know would.) And it tastes amazing. Especially should you get sourdough bread and rip it apart with your hands, like heathens, and dip it in.
This is especially comforting, knowing that next week I will be living below the line. The poverty line, that is. For five days, I will be spending less than $2 a day on my meals. Less than $2! That’s not much, especially in today’s consumer society. If you’d like to donate money to a great cause, my fundraising page is over here. The money goes to education projects in Papua New Guinea to get people out of poverty for good.
So I was thinking about dinner tonight, and about what I’ll probably be having for dinner for the next week, and I’m telling myself to toughen up because you know what? It’s five days. And that’s not long at all. So I’ll be fine. However, many people in Third World countries, and even in a First World country like Australia, won’t be.
Although I really wouldn’t want to be my housemates come Thursday week. Because me without coffee? Not a great look. If I can scrounge around for some teabags, they may be ok. Maybe.
Potato and Leek Soup
On Friday night we used a recipe; tonight I winged it. It’s pretty easy, but the original recipe is here, if you’re interested.
Adapted from Taste.com
Slosh of olive oil
1 large brown onion, sliced
3 cloves garlic, roughly chopped
2 leeks, chopped
4 potatoes (We used Desiree), peeled and cubed
1.25 litres boiling water
1/2 stock cube (optional)
1/4 cup cream (more if needed)
Sourdough bread, to serve
Heat the oil in the bottom of a large heavy based saucepan. Add the garlic and onion and cook over low heat until soft. Add the leek and potato and cook until the leek is soft, stirring often.
Fill the pot with the boiling water, until it just about covers the vegetables. Stir in the stock cube. Bring to the boil and then lower the heat, and gently simmer until potatoes are soft, about twenty minutes. Blend with a stick blender; add the cream and blend to combine. Serve with the bread and more cream, to taste.