The weather outside is frightening, ok maybe not frightening but close enough. Right now it is pouring out and has been considerably miserable and wet for the last few days.
Before that it had snowed and the forecast is calling for more snow this weekend! I think someone needs to remind Mother Nature and the weather gods that its March and snow is not allowed at this time of year thank you very much.
This weather is making me grumpy and lethargic and I don’t feel like cooking much meaning soups and stews are sounding really good to me right now as I can cook a huge pot of them and eat have meals for a week or two ready to go.
It also happened to be Shrove Tuesday this week which usually means eating pancakes but as I had made some a couple of weeks ago for Valentines Day I didn’t make any this time.
Instead I celebrated St. Davids Day by making some potato and leek soup. I must state that I am not religious in any way now but as my maternal Grandmother was born in Wales it has become a quasi family tradition to celebrate the day with soup and daffodils. Unfortunately due to the strange weather daffodils are not out yet so could only celebrate with soup.
Potato leek soup is super delicious and filling and perfect for dipping bread into it. I picked up some of my favourite gluten free sourdough from my local bakery to serve on the side for dinner.
I also happened to just have a whole turkey which was not eaten at Christmas and made plenty of turkey stock which is great but I am quickly running out of containers as I keep making stock and soup and freezing them.
Instead of trying to figure out how to freeze the turkey stock in plastic bags I used it as the liquid base to my potato and leek soup, now I have about 2 cups left which I should be able to find a container for.
You don’t need to go through the hassle of cooking a turkey just to get stock as it would be just as easy to use any stock you prefer or just plain water. This way you can make it suitable to your diet, be that carnivore, omnivore, vegetarian, or vegan.
- 8-10 Russet potatoes, cubed
- 1 Large leek, sliced
- 3 Cloves garlic, minced
- 2 Onions, diced
- 4-6 Cups stock or water
- 1 Tsp apple cider vinegar
- 2 Tbsp dried rosemary
- 1 Tbsp dried thyme
- 1 Tsp salt
- 2 Tbsp ground pepper
- 1 Tbsp olive oil
- Chives (optional)
- In large pot sauté onions and garlic until translucent, add in leeks and sauté a further ten minutes.
- Add in potatoes, herbs, vinegar and stock. Bring to a boil then reduce to a simmer.
- Stir occasionally for the next 1½ hours.
- Blend with immersion blend and cook for a further half an hour. Taste and adjust seasoning as needed.
- Serve while hot with a sprinkle of diced chives and some crusty bread.
- Allow soup to cool completely before refrigerating or freezing.
- Will keep in refrigerator for one week or freezer for 3 months.