Leek, potato and thyme soup
I was dragged out by family to a distant little eatery near Burton to dine when I stumbled on this little treat. It was immediately obvious upon tasting it what the ingredients were, so I ended up testing the recipe for this a few days later.
Ingredients:
2 leeks
2 potatoes
2 cloves garlic
2 pints vegetable stock
1/2 pint chicken stock
1 teaspoon thyme
milk
butter
salt
pepper
1. Chop the leeks into rings around centimeter thickness rings along their length.
2. Peel and dice the potatoes into centimeter square lumps.
3. Add the cubed potato to boiling water and cook for around 20 mins.
4. Melt some butter in a pan, add the leeks, and sweat them over a low heat until soft.
5. Add the chicken stock, vegetable stock, potatoes, and thyme to the leeks. Add enough milk to turn the soup a semi translucent grey. Push the garlic through a garlic press and add to the soup. Add salt and pepper to taste while simmering for at least 20 mins.
This is a quick and simple recipe, but surprisingly tasty and filling, and as leeks cost an awful lot less than meat, certainly a good one for stretching the budget when it’s needed.
