Hey. A couple of days ago I made this nice potato+leek soup, everyone seemed to like it; so here is the recipe (and some step-by-step photos as well).
4 big baking potatoes (they are much easier to peel than the small ones; the more you use, the thicker the soup will be – I only had 4 in the fridge though)
1 large onion
Salt, Thyme, Black pepper, optional – dried coriander stems (handmade), a couple of bay leaves and frozen chopped coriander (added at the end directly into the bowl; you can use obviously use fresh coriander instead)
So here are the steps (the whole soup takes about 45 minutes):
1. Chop the onion and leeks and start lightly frying them with a bit of sunflower oil in a frying pan (the size of pieces of veg doesn’t matter – it’s going to be blended in the end anyway, so no need of trying to chop them into smaaaalest pieces). Lightly fry until golden for about 10 minutes.
2. Peel and chop potatoes (again, the smaller the size the quicker the potatoes will be ready, but not crucial as we will blend, mash, crush and do all sorts of destructive things with them in the end).
3. Add onion, leeks and potatoes together in a saucepan, fill it with water, bring to the boil, keep slightly boiling until the potatoes are very soft (test by piercing them with a fork). In the last 5 minutes add salt, black pepper, some thyme (literally just a bit, less than a pinch), a couple of bay leaves and if you have it – some dried coriander stems.
4. When all ready, blend the whole thing with a hand blender until smooth (don’t forget to take the bay leaves out before blending!).
5. Enjoy! Don’t forget to add some coriander leaves (chopped; fresh or frozen) into the bowl before serving.
Some notes: you can also add either a chicken or vegetable stock cubes (I didn’t to go more natural), or you can actually chop everything into smaller pieces, add chicken as well and increase boiling time to about 30 minutes (depends on the size of chicken pieces) and not blend it in the end to get the chicken, leek + potato soup. I also guess dill would go quite nicely here.
PS. In the next recipes I will also make notes on nutritional values, such as calories, etc. But here, clearly the soup is very diet-friendly.