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September madness and a comforting Potato & Leek Soup...

5:55 PM Dalia Dogmoch 0 Comments Category : , , , , , , , , ,

Image by Isidora Bojovic

September... So lovely and yet so mad at the same time! Obsessed with my munchkins, happy to be back in Dubai and out about again after a pregnant year, and of course loads to work on for the next few months... So no time for a long post, but felt like sharing what's on the menu for dinner tonight!

Much love, 
D xx

Potato Leek Soup
Serves 4 – 6
Prep & cook time: 45 minutes
  • 2 large leeks, cleaned and cut into rounds
  • 2 cloves of garlic, chopped
  • 6 medium sized potatoes, peeled and cut into quarters
  • 1 tsp nutmeg
  • 1 tsp white pepper
  • ½ tsp salt
  • 4 – 6 cups vegetable stock
  • small knob of butter
  • 4 slices beef bacon, diced (optional)
  1. Heat a large pot over medium heat. Cook the leeks for a few minutes before adding the garlic. Cook for another minute or so then add the potatoes, nutmeg, pepper and salt.
  2. Stir for a minute, add the stock, and cover the pot with a lid. Cook for 20 minutes or until you prick the potatoes and they are soft.
  3. Using a hand blender, liquefy the soup. Add a small knob of butter, stir and season to taste one last time.
  4. If you are using the bacon, fry until crispy in a pan over medium heat (do not add any oil). Drain the fat off the bacon by placing them on a paper towel, then add to the soup and serve. Enjoy!

(As featured in Harper's Bazaar Arabia September 2013)


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