Leek potato soup
This leek potato soup is another of those recipes that has evolved over time. It used to consist of only three ingredients. But on each occasion I’ve made it I’ve toyed with the dish. Mainly to see how much extra goodness I can add without affecting the overall balance. I’d like to say that it’s only the children in the household at whom this trickery is targeted. But as a devout carnivore and cakivore (yes, I know I just made that up) I’m always looking for simple and tasty ways to increase my own superfood intake!
This is a popular snack in our household over the weekend, especially on a rainy Saturday afternoon; and is delicious served with some slices of big, chunky wholegrain bread. I like my parmesan finely grated and combined into leek potato soup, my family prefers bigger slices sprinkled on the top. So take your pick! But you’ll get four large portions out of this.
- 1 tablespoon of olive oil
- 17½ ounces / 500g leeks, roughly chopped
- 17½ ounces / 500g potatoes, peeled and roughly chopped
- 2½ pints / 1.5 litres Bouillon
- 5¼ ounces / 150g kale
- 5¼ ounces / 150g spinach
- 1 ounce / 30g parmesan , grated 
Heat the oil in a large heavy bottomed pan or casserole dish and on a low-medium heat, fry the leeks for 10 minutes.
Add the potatoes along with the stock and bring to the boil.
Simmer for 10 minutes before adding the kale and spinach (removing any big stalks) and placing a lid on the pan/dish.
Continue to simmer for another 5 minutes.
Using a stick blender, blitz the soup until it’s as smooth as you can get it.
Serve with the parmesan.