You always know when Autumn arrives, as evenings get darker quicker, the temperature starts dropping and the idea of making a warming soup doesn’t sound like such a silly idea!
Leek and Potato Soup is a home favourite and perfect for any autumnal lunch or supper, plus it is so easy to make.
6-8 Large Potatoes
1 Large Whte Onion
50g (1.8 oz) butter
1 1/2 pints of vegetable stock (gluten free preferably)
1/4 pint semi-skimmed milk
Salt and freshly ground black pepper to season
1 Peel and roughly chop all the vegetables into thick cubes. Add them all to a large dish or pan and add the butter, stirring the vegetables until they are all coated. Leave on a very low heat with a lid on the pan for 15 minutes to allow the vegetables to gently sweat. Stir occasionally.
2 Then, add the stock and the milk and stir. Leave to simmer with the lid on the pan for another 20 minutes, Do not let the soup reach boiling point or the milk might burn. Stir occasionally.
3 After the 20 minutes, the vegetables should be lovely and soft.
4 Use a liquidiser or a hand-held blender straight in the pan and liquidise the mixture. You need to make sure all the lumps are gone.
5 Gently heat the soup through in the pan and season with salt and pepper to taste.
Serve with pretty much anything you like!