Lockdown Recipe of the Day: Deconstructed leek and potato soup
by Gordon WrightWe all know the classic leek and potato soup. Rose Wright, who is married to TGIFood writer Gordon, calls this her deconstructed soup because, he says, she ‘she hardly chops anything up, just bungs everything into the pot and lets the flavours make lovely music together’.
Ingredients
Serves 6-8
1 kg peeled baby potatoes
10-15 peeled pickling onions
50g finely chopped ginger
250g leeks chopped (about 5mm thick)
1 whole house of garlic peeled
About 500ml chicken stock
Salt and pepper to taste (I love ground pepper so I use lots)
Bacon chopped and crisply fried
Method
Heat olive oil in a deep pot, add the ginger, simmer until it is soft. Add leeks, garlic and onions, mix gently to avoid breaking the leeks & onions up.
Add the potatoes, stock, salt & pepper and bring to the boil. Turn down the heat and leave to simmer for at least an hour. Stir in most of the bacon and save a bit for garnish.
We usually serve it with grated cheese like Gouda or strong Cheddar over the top and some thick crusty bread. DM/TGIFood
Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.
Send your Lockdown Recipes to tony@dailymaverick.co.za with a hi-resolution horizontal (landscape) photo.
Thank God It’s Food is sponsored by Pick n Pay.
Gordon Wright
Comments - share your knowledge and experience
Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.