Ya, ehh... no. Although very easy and with quite few ingredients, it is not a "light" meal.. It is so filling, and tasty, you can't stop eating even if you wanted to! The soup in itself is carb-friendly (yes, I know, potatoes is seen as the "enemy", along with bread and cookies, but I do not agree. There is absolutely nothing refined about potatoes... it's naturally found in nature. So I believe it's good for you!! Enjoy your potatoes!!). But my son who has recently developed an interest in cooking, wanted to make bread. So I let him bake a bread...
Very few things in life comes close to the taste of freshly home-baked bread and butter.
I couldn't resist!!
Preparation Time: 30min
Cooking Time: 1 hour
Difficulty Level: Easy
Serves: 8
Ingredients
13 potatoes (I counted 2 per person, but some were small potatoes, so I added 3 more)
4 leeks
1 onion
2 twigs rosemary
250ml cream
900ml water
1 cube chicken stock
1/2 tub cream cheese
4tbs butter
lemon zest
Method
Cook the potatoes - skin on - till soft.
Rinse under cold water, remove the skins. The skins comes off very easy. I recommend taking off a bit more flesh, to make delicious potato-skin chippies!
Melt the butter in the pot. Finely mince the leeks and onion together. Check the leeks to make sure there isn't any soil in and that the outer leaf is fresh. Remove it if it isn't fresh. Fry the onion and leek in the butter until it just starts to brown.
Cut the potatoes in cubes and mix with the onion mix. Dissolve the cube chicken stock in the water and add it to the potatoes. Add the rosemary and salt and pepper to taste.
Mix and let it cook on low heat for about 20 min. Add the cream and cream cheese. Mince by hand or in a blender, depending on how smooth you want to make the soup.
Yours in oil and veggies
Risch
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