Spring Soup

I know, I know. It's May now and the only soup recipes I should be posting are cold gazpachos or chilled cucumber/beetroot offerings. But I say there is always room for soup, and nothing will ever beat the fresh, comforting smell of hot home-made soup. 

My mum has made this leek and potato version for as long as I can remember. It's one of the first soups I can remember eating and perhaps it contributed to my love of leeks. (Though on second thoughts, that theory falls down slightly - my sister hates leeks! She's making sick noises as I write this.)

Still, it's a good way to try vegetables with children and introduce them to new tastes without subjecting them to big chunks of vegetables which they may fish out and eye suspiciously. All it takes is a hand-held blender and you're all set! 

This is (as the name would suggest) a lovely mixture of smooth potato and green leeks. The texture is velvety; soft and warming. It doesn't take much effort to eat and it goes best with a few slices of bread and cheese - cheddar, preferably; though maybe goats' cheese would also be a good choice? 

Either way, it's up to you. Enjoy!

Leek and Potato Soup (serves 4)
1 - 2 leeks, chopped
1 potato
Small knob of butter
pinch of grated nutmeg
1 pint chicken or vegetable stock
Salt and pepper
Dash of milk

1. Fry the leeks and potato in butter, making sure not to burn them. Add a little pinch of nutmeg. 

2. Add the stock. Bring to a boil and cook for at least 20 minutes until the potatoes are tender.

3. Once cooked, blend to a smooth consistency, adding a little splash of milk to loosed it  a little. Season and taste. Serve.