We have soup most days Poppy and I before our kind run. I pull it out of the freezer, poor a little boiling water over it – heat it up in a pan and bingo lunch is ready. Soup is a great way to keep liquids up, get vegetables in and use up bits and bobs lying around in your fridge!
You are probably thinking ‘but my child will never eat soup‘ well my trick to that is – to make your leek and potato soup slightly thicker than usual and offer dipping bread, cheese and vegetable sticks. Failing that you could try offering their soup in a cup. Of course copying their favourite role model (YOU!) eating their soup up is the best inspiration!
There has been a lots of talk about the benefits of eating stock – in some places its offered in a cup as bone broth in place of coffee. It’s really cool, really god for you and the more you can get the better! There are a million reasons to love soup.
Make a batch of this delicious leek and potato soup and you have lunch on tap for the next few meals.
1.2L Stock – ideally homemade chicken stock
400g Leeks washed and sliced – tip: try soaking your leeks if there is lots of grit inside them
2 Medium sized potatoes peeled and diced
1 Medium sized onion diced
1 Large garlic clove finely chopped
Olive oil or butter for gently frying
Salt and Peper
- Heat a dash of oil or knob of butter. When the oil starts to bubble add your onions and leeks. Cook on a low heat for approx. 10-15 minutes until they are soft, stirring regularly to ensure even cooking – careful not to burn your veggies or it will result in a bitter edge!
- Add your garlic and cook for a minute
- Add your stock and your potato, turn the heat up and simmer for around 20 minutes until the potato is soft when pierced with a knife
- Allow to cool slightly
- Blend either with a hand held blender in the pan – I find this the quickest and easiest option or in your traditional blender – which will give a smoother finish to your leek soup
- Add salt and pepper to taste
- Serve with a few chopped herbs and a drizzle of oil