Leek and Potato Soup

Thankyou all for your lovely comments about my 10km PB yesterday. My legs were sure feeling it this morning during my Body Pump class!

But running aside, as you know, my weekend was also filled with lots of great food and great company, the star of which being our Mother’s Day brunch.

 

Including a delightful winter warmer….

Potato and leek soup!

And it couldn’t have been easier to make. Leeks, potatoes and herbs, slow cooked until tender, and blended to create a rich creamy soup.

Finished with a little somethin’ extra…

Courtesy of our soup “toppings bar”. Fresh chives and parsley,

And my personal favourite….

A good sharp parmesan!

One of the great things about this soup was that I was able to make it in advance, then just reheat it when our guests arrived.

Served alongside some spelt toast for extra crunch…

And there you have it! And easy yet comforting lunch to warm up from the inside out :)

Potato and Leek Soup (serves 6)

• 1 tbs butter
• 6 leeks, sliced thinly and washed
• 1 onion, diced
• 2 sticks celery, diced
• 4 potatoes, peeled and cubed
• 2 cloves garlic
• 2 bay leaves
• handful fresh marjoram
• salt and pepper
• fresh chives, parsley and grated parmesan to serve

1. Melt butter in a large pot over a medium heat. Add leeks, onion, celery and garlic, and stir until the vegetables are coated in the butter. Lower heat, cover, and sweat for 5 to 10 minutes or until the vegetables have softened.
2. Add the potatoes, bay leaves and marjoram and barely cover with water.
3. Simmer, covered for 40 minutes. Remove cover and continue to simmer for 20 minutes or until the potatoes are soft.
4. Remove from heat. Blend or puree until smooth and season well with salt and pepper.
5. Served with a sprinkle of fresh chives, parsley and parmesan.

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Day 19 - MOVE it, TONE it, DRINK it

• MOVE it – Body Pump
• TONE it – Push ups 40
• DRINK it – 2L

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What about you? What is your favourite soup?

Happy Baking :)