New method leek and potato soup

Posted On January 23, 2010

I cut a big leek into slices and simmered them for 15 minutes in a pint of water and a vegetable stock cube.  I added black pepper and Mrs Dash original.  Then came the new method.  I spooned out half of the green bits, and zapped the rest in a blender.  I returned it to the heat and stirred in just enough instant mashed potato to add its taste and texture.  Then I put the green bits back in and saved it until just before serving, when I heated it up again.  The flavour of leek was much more intense this way, with nice bits to chew on.  And I’d actually made it quite peppery, so it had some real spicy heat to it.  This was very good, and will now be my standard method of making this quite delicious soup.