Proper Autumn is here!! I’m so delighted, I absolutely love visiting with my folks in Ireland, snuggling up in a nice pair of leggings, a massive jumper and some cosy socks with the smell of my Moms Potatoe & Leek soup wafting through the house – it’s just the best! I gave Moms soup the nickname “Fat & Happy” years ago due to the fact that it’s made with copious amounts of cream, but to be fair – on a cold/wet/windy/snowy day, nothing tastes better than this!!
Buckle up, you’re in for a treat!! (I swears I haven’t oversold this…stick with me!!)
- 3 leeks (4 if small)
- 4 large potatoes
- 2 large onions (3 if small/medium)
- 500mls of cream
- 1 litre of vegetable stock (I use 2 Knorr stock cubes in water)
- Black Pepper
- Large Pan
- Pressure Cooker
Dice the onions, peel and slice the potatoes and chop the leeks into small pieces (make sure you wash the leeks thoroughly, get rid of all the dirt between those layers)
Put your butter into the (BIG) pan and melt
Place the chopped onions into the pan and stir, they should only be in the pan long enough to soften, don’t let them brown (as this will change the colour of your soup)
Add the leeks into the pan, stir again and add some olive oil
Throw in a pinch of salt and a good grind of black pepper
Add the potatoes and the cream and stir
Put a lid on your pan and leave to simmer for 10 minutes – stir every few minutes
Remove the lid, give it a stir, transfer everything to a pressure cooker, add the stock (giving it a final stir) put the lid on and cook for 20 mins on a high heat (turn this down to a medium heat half way through)
Depressurise and remove lid. Now, because this is a cream based soup sometimes part of the leeks and potato can stick to the bottom of the pressure cooker and burn. To avoid getting these bits mixed up in the beautious soup, transfer the contents of the pressure cooker to another pot, should there be bits stuck to the bottom – do not scrape them into the soup – just throw them out
When the soup has been transferred to the final pot, liquidise and taste for seasoning, I like to have a lot of black pepper in mine, but I usually go lightly with the seasoning because each person is so different also, the flavour of this soup develops over time, so even more reason to be cautious! If you find your soup is very thick (as this can happen overnight) no worries, just add milk or more stock until you’ve brought it back to the correct consitency
Store you wonderous creation in the fridge until ready to use, heat slowly, stirring all the time. Once heated through, serve with the best bread you can find and a dollop of cream!
Cause you know, there’s just never enough cream!!