Leek and potato soup with bits

It sounds like an oxymoron, cream of leek and potato with bits, but that’s how himself likes it: something to do with with childhood memories, which in his case ain’t so far away.
I’ve tried in the past to get to the blending stage and then to take out some of the cooked leeks and big bits of potato, chop them up and put them back in. It doesn’t really do it for me because they just end up mushy on reheating. A different technique is required.
First I cut most of the leek white off and sweated the rest in the pan. Then added some chopped potatoes and the home made stock from yesterday’s poached chicken, a handful of chopped parsley and seasoning.
All this took place in the giant steamer/spaghetti pot so there was plenty of space to lodge a large seive on the top, fill it with bite sized pieces of potato, and add the saucepan lid so the spuds could steam. Concurrently I gently cooked the chopped leek whites in a pan until they were sweet and sticky.
When the soup was cooked – 20 mins – so were the potato cubes. All that was left was to blend the soup, add some milk (cream would be better, but diet you know), put in the perfectly cooked spuds and leeks, and Voila, cream soup with bits.
It actually tasted better for the additional fried leeks and the cubed spuds made the whole thing very robust.
With cold roast lamb sandwiches, rather a good, doing the chores Sunday, lunch.

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