I was beginning to feel positively summery at the start of the week, I vaguely remember a warm day at some point, we even had dinner out on the deck! As the week has gone on though, it has turned quite nasty, blustery with torrential downpours and feeling more autumnal than anything else. Soup weather I think, and what better way to take advantage of the leeks that are very soon going to be out of season.
Another reason for soup is my not so little newborn is now nearly six months and starting to sample a few delights of the real food world. So far he nums down avocado and is quite partial to a little kumera (sweet potato for those outside NZ) as well as carrot and regular old white potatoes. This is a great ‘two birds with one stone’ dinner if you too are weaning a little one. Just leave out the seasoning until the veggies are cooked and you have had a chance to remove a couple of small portions for the little one, then continue on as normal.
Back to the cooking… leek and potato soup is delicious but I can’t help but add in some extra veggies. A couple of carrots and some kumera just sweetens it up a bit an ensures empty bowls all around. So start by prepping the veggies, slicing the leeks and peeling and chopping the rest.
Melt the butter in a large saucepan or stockpot and stir in the leeks. Pop a lid on and cook them slowly allowing them to sweat and wilt down.
Add in the rest of the veggies and give them a good stir to combine them. The veggies are the star of the show in this soup so stock isn’t essential, if you have some stockpiled in the freezer go ahead and use it, but if not don’t worry, a tablespoon of good quality vegetable bouillon powder and 1 litre of cold water will more than suffice. Whichever you choose, add it in now.
Bring the pot to the boil then reduce the heat to a simmer. Cook until the veggies are soft but not mushy and the soup has thickened, about 40 minutes. Taste and season with salt and plenty of freshly ground black pepper. If you want you can blend it or partially blend using a stick blender but I prefer to keep this soup chunky. The nature of the vegetables used means it is naturally thick so leaving the chunks gives you a bit of texture. Serve with some grated vintage cheddar and some more black pepper and you have a hearty and comforting soup.
Leek and potato soup with carrot and kumera
prep time: 10 minutes, cook time: 40 minutes
serves: 6, cost per serve: $1.10
- 1 tbs butter
- 2 large leeks (650g), finely sliced
- 2 potatoes (400g), peeled and cubed
- 1 kumera (400g), peeled and cubed – any variety of sweet potato will do
- 2-3 carrots (250g), peeled and chopped
- 1 tbs vegetable bouillon powder + 1 litre cold water or 1 litre of stock
- Melt the butter in a large saucepan or stockpot and cook the leeks gently with the lid on until wilted, about 10 minutes
- Add in the remaining veggies along with bouillon and water or stock.
- Bring to the boil, then reduce the heat to a simmer and cook for around 40 minutes or until the veggies are soft and the soup has thickened.
- Taste and season with salt and black pepper.
- Blend or serve chunky.
Serve hot with vintage/sharp cheddar and plenty of black pepper.