The Dazzler is stranded with the dogs up north and I’m having a snow-day today so thought I’d use the time, with an empty house, to do some cooking. I started the day with a cup of earl Grey with toasted bacon & tomato sarnie and have just finished kneading the bread, which is rising nicely over a radiator, and I’ve been thinking about what else to cook today.

It’s cold outside, I’m not going anywhere and I’m using what I have in he house so I’m thinking comfort food. I’m in love with soups at the moment and after a fridge check I’ve got all of the ingredients for leek and potato soup.

Snow Day Leek & Potato Soup

INGREDIENTS
Glug of olive oil
1 squeeze of garlic from tube or clove garlic, finely chopped
1 onion, finely chopped
2 leeks, chopped into rings
Inner stalks of celery with leafy bits, chopped
1 small carrot finely chopped
2 large potatoes, peeled and chopped
Enough water to cover the veggies, and some (about a litre)
4 tsps Vegetable bouillon
Pinch of parsley or chives

METHOD
Heat garlic in the oil in a heavy-bottomed saucepan and add the onion, leek & celery.
Sweat the vegetables over a low heat until softened not brown. This takes about 10 minutes.
Add the carrot & potato and sweat for a further 5 mins
Add water and bouillon and bring to the boil.
Reduce the heat and leave to simmer, covered for 20 minutes.
Blend immediately with stick blender then throw in the parsley or chives
Season with salt and pepper
Serve hot with fresh crusty bread

So that’s lunch sorted, time for a root in my cupboards so watch this space for further culinary adventures later today.