There’s nothing more comforting than a hot bowl of good, thick soup as winter rolls in. This recipe is super easy and quick to make, and the ingredients cost very little.
The spinach (or any other green leafy veg, like kale or rocket) is a nice optional addition for those who like the slightly bitter taste of dark leafy greens – you can add as much or as little as you like, to your taste. The greens also add a bunch of extra vitamins and minerals to boost the nutritional value of this soup. They get added right at the end of the process as they don’t actually cook – they just wilt into the soup from the heat.
This soup freezes well, so if you have a big enough pot, you can always double the quantity and freeze left-overs, either as a whole batch or in individual-sized containers for defrosting and warming later.
• 2T butter or oil
• 400g leeks or onions, peeled and fairly finely chopped
• 700g potatoes, peeled and chopped
• 6c chicken or vegetable stock
• 2c milk
• 1-2c washed and chopped spinach or Swiss chard (optional)
Place the butter or oil in a heavy-based saucepan on low heat. When it’s melted, add the leeks or onions and cook on low until they soften, about 5 minutes, stirring regularly to make sure they don’t stick or burn.
Then add the potato, stock and milk and turn up the heat to bring it to the boil. Once it’s boiling turn the heat down to low again, and let it simmer gently until the potato is soft, which should take 20-30 minutes.
When the potato is cooked, add the chopped spinach if you’re using it, and give it a good mix so it starts wilting.
Now taste your soup to see if it needs any salt. The stock you’ve used may well make it salty enough.
If you have a blender, you can blend the soup until it’s completely smooth. Otherwise stir vigorously (being careful not to splash hot soup on yourself!) to break up the potato, which will make it thick and creamy, with pieces of leek/onion and greens to give it texture.
Serve hot just as is, or with warm and crispy rolls or toast.