Potato and Leek Soup - Bake the Basics
Winter has arrived unambiguously to our sleepy little city, with overnight temperatures at a lofty 1 degree on the first night of winter, and bone chilling winds in our grey lit days. While I'm a huge fan of Autumn Winter, well Winter I'm not so in love with; its pallid light makes it tricky to bring out the best when capturing food.
What I do love about Winter isn't a long list, but I'm all about the Hygge and evoking that sense of cosiness through long boots, warm coats and woollen scarves looped around my neck. Encapsulating the Hygge vibe through food is best done with luscious wintery soups, served in old fashioned soup mugs that you can cup your hands around soaking in the warmth through the earthenware sides between belly warming mouthfuls.
It's with one of the simplest and somehow most lovely of soups, potato and leek, that I'm kicking off Bak where I'll be sharing dairy-free adaptations of recipes (hopefully monthly), with a little video tutorial to accompany them. This series is designed to help bring old favourites back in to the kitchen of those of us that have had to opt out of dairy and cow products for any reason, or those who need an allergy friendly recipe to cook for their dairy-free friends.
You couldn't get a lot a more perfect start for reinventing basics than potato and leek, and the beauty of basic is of course the flavours shine through in a way that just doesn't happen in overly layered or complicated dishes. The subtle spring-like green of leeks are a welcome addition in my winter kitchen, bringing back a little brightness to these chilling days.
And of course another beauty of basics is there's no need to spend your days slaving away in the kitchen, you're free to indulge that desire to be snuggled up next to the fireplace. In well under an hour you can have a flavourful creamy soup that will leave everyone with sated bellies and warm bones without any nasty lactose bloat.
- 2 leeks
- 1 onion
- 4 cloves garlic
- 4 potatoes
- 30 grams nuttelex
- 1 litre vegetable stock
- 270ml coconut cream
Wash and finely slice leeks, peel and finely chop onion and garlic.
Put nuttelex and olive oil in large saucepan and melt nuttelex over medium heat.
Add leeks, onion and garlic and heat, stirring, until leek is soft.
While leek is cooking peel and chop potatoes.
Add vegetable stock and potatoes and simmer for 25 minutes or until potatoes are soft.
Transfer to blender in 2-3 batches and blend until smooth.
Return to clean pot and stir coconut cream through, heat until warmed through and serve.
Optional sprinkle with Paprika when serving.
Snuggled under layers of blankets in a comfy chair by the fireplace, soup mug nestled in one hand and favourite book in the other (you may need a straw to pull this off).