I can't get enough of this soup. With only about 10 minutes of preparation time, and then about 40-odd minutes of cooking time, it's got to be my favourite soup. I grew up on Leek and Potato soup, and the addition of a carrot or two just adds a little more flavour. In a restaurant, they would probably put a drizzle of cream on the top to improve the presentation, etc., but I'm just as happy to put even more freshly ground black pepper on the top.
I always make enough for about 4 or 5 people as, even if there aren't that many people eating, it keeps for a few days, and I can easily reheat it. Plus, it's something I can never get bored with. You can buy the canned stuff, but it just isn't anything like as nice as cooking it yourself. It such an easy and inexpensive dish.
- 3 or 4 Leeks
- 1 or 2 Potatoes
- 1 or 2 Carrots
- 1 pint of Marigold Swiss Vegetable Bouillon
- 0.5-1 pint Water
- 1 tablespoon butter
- A couple of Bay Leaves
- Salt and a generous amount of Freshly Ground Black Pepper