Fat and Happy Soup

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!!

Potatoe and Leek

Buckle up, you’re in for a treat!! (I swears I haven’t oversold this…stick with me!!)

INGREDIENTS

  • 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)
  • Salt
  • Black Pepper
  • Butter

UTENSILS

DIRECTIONS

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)

Potatoe and Leek Soup

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)

Potatoe and Leek

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

Potatoe and Leek

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!!

Rxx

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20 Comments

  1. November 4, 2014 / 11:01 am

    Looks like a proper Autumn soup! Love it.

    Jules x

  2. November 4, 2014 / 7:49 pm

    this looks so good! It’s been too hot here in LA for soup, but I am heading to London and the English countryside in a few weeks and it’ll be nice to get some wintery weather and soup eating in then!

    • November 6, 2014 / 12:38 pm

      It is freezing here in London Whitney and getting a little chillier everyday – even my hometown is warmer at the moment (Dublin, Ireland) although I doubt that’ll last for much longer 🙂 Be sure to pack some layers and enjoy the soup when you get here!

      Rxx

  3. November 6, 2014 / 2:46 am

    The name alone has me enticed to try this soup! Sounds like a crowd pleaser!

  4. December 7, 2014 / 11:18 pm

    a woman after my own heart.
    making homemade soup is my fave. Add chorizo it will change your world!
    Betty x

    The Betty Stamp

  5. September 10, 2016 / 4:37 am

    I’m always on the lookout for a good potato soup! I’m bookmarking this one. 🙂

    • September 12, 2016 / 8:44 am

      It’s THE BEST and now that we’re heading into Autumn/Winter, I just cannot wait to whip up a batch when it’s chilly outside!!

      Rxx

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