This weekends harvest was the first leeks and our maincrop potatoes, which I have no idea which variety I purchased from our local potato day, but they taste nice so that’s all that matters.
Every recipe I ever follow I always tweak, doesn’t matter how esteemed the chef, I love bold boisterous flavours, so the bog standad Leek and potato recipe to me is well a little bland. So here is my take on the recipe I add parsnips and thyme to mine to give it a little more depth, I hope you enjoy it!
600g Potatoes (I leave skins on but choice is yours) diced 4cm chunks
4 Leeks washed trimmed and sliced
1 large Onion diced
1 tbsp Olive Oil
2 Pints Chicken Stock (Homemade is best if you have it)
2 Large Parsnips, washed and sliced (Again I don’t peel)
1/2 tsp Thyme
1 tsp Parsely
150ml Single Cream
Squeeze of Lemon Juice
A good season of black pepper
Salt to season ( Don’t over do it if using bought chicken stock)
Put the oil, butter, onion and leek into a large pan and cook on a meduim heat until soft and golden, stirring occasionally.
Meanwhile dice your potatoes and slice your parsnips. I keep the skins on for extra fiber and vitamins, but It’s your call if you want to peel them. Once your leeks and onions are soft add the potatoes and stir to coat in oil and butter, let them sweat for a minute before adding the chicken stock.
Add the chicken stock, thyme and parsely and bring to a boil then simmer for about 20 minutes until the potatoes and parsnips are soft.
Once the potatoes are cooked get your hand blender and blitz until smooth, season well with pepper and salt if needed.
Stir through the the cream and lemon juice and your soup is ready to serve.
Serve with warm buttered crusty bread. I like to have mine with my homemade parsnip and parmesan bread…… if you would like the recipe or me to share any of my TWEAKED recipe favourites, please comment below.
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