Yep, I love soup. And especially when the weather is as lovely and cool as it is now. So, I thought of making this real simple leek and potato soup with a few other veggies thrown in. Since I like simple cooking, aside from chopping up, the soup was ready in just 15 minutes. Quick, easy, healthy and yummy. What more do you want? Now, if you don’t have leeks, use spring onion. Even more of normal onion should work well as a substitute.
Makes 4 large bowls
1 large leek (take out the tough green leaves and chop up the rest after thorough washing)
2 large potatoes (diced into cubes)
1 large onion (chopped fine)
3 cloves of garlic (minced)
2 small carrots (chopped)
1 tsp. butter
1 cup milk
1 tsp. freshly ground black pepper
1/2 tsp. garam masala (my Indian twist)
salt to taste
Some water or vegetable broth or chicken broth (if you have them. You could use a soup cube if you have it)
1 tbsp. finely chopped dill
2 mushrooms, sauteed in butter for garnish
Tip in the butter in a pan or a pot. Let it heat up. Put in the chopped veggies like leeks, onions, minced garlic and carrots. Let it soften for a few minutes till it turns transparent. Put in the potatoes and water or stock. Let it come to a boil. Add salt and garam masala and let it simmer for 10 minutes. Blend it not too fine. Put it back in the pan and add milk. Boil for a couple of minutes more. Add finely chopped dill and freshly ground pepper. Taste and adjust seasoning. Serve hot with sauteed mushrooms and toasted bread for a satisfying snack!