Autumn is the one time of year I actually enjoy cooking. A regular worshipper at the cult of Deliveroo and JustEat, I’m not really known for my success in the kitchen. But something about the cold winds outside, the cosiness of a warm hob and actual homemade food draws me in, as I now spending my evenings looking up baking recipes rather than takeaway menus.
One of the recipes I’ve really taken to repeating recently is one that simply came off the top of my head, as I decided to make a huge bowl of leek and potato soup one chilly Sunday evening. This recipe is genuinely so simple, and is one of those easy ‘bung it all in a bowl and boil’ kind of foods that every kitchen-phobe like me swears by. But, it’s peppery and filling and wonderfully warming for cosy autumn lunches and windy wintery nights.
To make my warming Autumn Leek and Potato Soup with Croutons, you will need:
- 1 White Onion
- 1 Large Leek
- 6 – 7 Medium Potatoes
- Garlic Powder
- Salt and Pepper
- Celery Salt (Optional)
- 1 Vegetable Stock Cube
- Lightly Salted Butter
- 1 Slice of Bread
- Vegetable or Olive Oil
Let’s get started!
(This recipe usually takes about 45 minutes, so I recommend sticking on a cosy autumn playlist, or a good long episode of The Office to keep you company while you cook!)
- Peel and roughly chop the onion – leaving out the root and the top.
- Melt a few knobs of butter in your soup pan (or any large pan) on a low heat, and then add the onion. Cook until soft.
- Peel and chop your potatoes, cutting them into small cubes to make them easier to soften. Then sprinkle with salt and add them to the soup pan with enough boiling water to cover them all.
- Begin to boil the potatos and onions on a high heat, letting the potatoes soften gradually.
- Chop the leek into chunks and cut each circle in half before adding the pan.
- Add in the vegetable stock cube, as well as a good amount of black pepper – preferably ground.
- As the leeks and potatoes boil, add in more salt for seasoning, as well as a couple of teaspoons of garlic powder and, if you have it, a teaspoon of celery salt.
- When the potatoes have softened, reduce the heat, and use a potato masher to crush and blend the vegetables into a thick soup.
- Once you’re happy with the consistency of the soup, add a couple of grounds of black pepper, and serve into bowls.
To make the croutons:
- Chop your slice of bread – any bread will work, but for best results I recommend sourdough or crusty bread – into medium-sized cubes.
- Heat up a drizzle of oil in a frying pan on a high heat, and sprinkle salt, black pepper and garlic powder into the pan.
- Add in the croutons, and turn with a spatula until they are fully coated in the oil and seasoning mixture.
- Fry until crispy and brown, before adding the top of your soup.
This is recipe I genuinely love to cook, and I’m so glad I get to share it with you all today! If you get the chance to try it yourself at home, make sure to let me know – and don’t forget that there can never be too much black pepper in a leek and potato soup!
Thanks for reading!
This week, in honour of the recipe above – and to remind us all of just how lucky we are that even the most basic of food is so easily accessible for us – I want to celebrate an amazing soup kitchen called The Peoples Kitchen.
Chosen Charity: The Peoples Kitchen
Why: The Peoples Kitchen cater for the poor, the sick and the needy throughout the UK, providing hope and warmth and good food to those who need it.
How to Donate: http://www.peopleskitchen.co.uk/donate/