Soup is a go to for Kylie’s everyday lunch requirements during winter.
Kylie works on our marketing team and as well as helping us test and promote these treats (you may have seen her in a few reels), she is definitely the chef of our MyTreat family!! Kylie had kindly shared this recipe for us all to enjoy along side the delicious bread inside this months box.
Winter sucks.....What gets me through the cold winter days is the thought of soup, with or without accompaniments depends on how I’m feeling on the day.
What soup is my go to? Leek and Potato for sure! Don’t screw your nose up please. If it reminds you of something you were force fed as a child apologies but this soup is different. Add in the ‘Flour and Dough’ Beer Bread Mix smothered to an inch of its life with lots of butter to dip and you have yourself a winner!
Here is my recipe for game changing Leek and Potato gold, read on, get hungry, make the soup.
Ingredients
- Butter - 50 g (add as much as you want)
- Leeks, washed thoroughly in cold water and sliced - 6
- Medium-sized potatoes, peeled and cut into small cubes - 4
- Onion, finely chopped - 1
- Cloves garlic, finely chopped - 2
- Sprig thyme – 1(Put into a small soup strainer bag)
- Bay leaf – 1 (Put into the soup strainer bag, tie tight, and throw into the pot) I say soup strainer bag but really I have cut holes in garment bags (unused) before and placed a peg to keep the bag I made closed during cooking. Who has a soup strainer bag really?
- Chicken stock - 1 L
- Salt
- Chopped chives to garnish (optional)
- Sour cream to serve (again optional)
- Freshly ground black pepper
Method
- Heat the butter in a large, heavy-based saucepan or stockpot. Once chopped, add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often. The smells will be mind blowing and soul lifting.
- Add the thyme, bay leaf that’s in the soup/home made bag and stock. Simmer uncovered for about 20 minutes, or until the potato is tender. Remove the thyme and bay leaf, the strainer bag is starting to make sense now right? You don’t have to go dipping your hand in a HOT soup pot to grab free ranging herbs! It’s all there in one convenient bag to pull out and throw away. Allow the soup to cool/pretty much go cold (otherwise your food processor will explode) before puréeing in batches in a food processor.
- Season to taste with salt and freshly ground black pepper. Return the soup to the pot and reheat gently – do not bring to a boil.
- Enjoy with your fantastic beer bread on the side!
Happy Winter Everyone.
Kylie
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