In an effort to use up the last two leeks I had in the ground I made some Potato and Leek soup. The potatoes are Robinta, harvested last summer.
First de-grit and chop the leeks into small pieces. The only way I have found of getting all the grit out of leeks is to slice them down the middle and open up all the layers under a stream of water. Nothing else seems to work for me.
Next chop the onion and fry the leek, onion and garlic in the butter.
Peel and chop the potatoes and bring to the boil in a enough water to just cover the potatoes.
When the potatoes are soft pour the whole lot (water and all) into a processor. Add the leek mixture and the milk. Blend until smooth.
Transfer back to the pan and re-heat. Season with salt and pepper.
In this recipe I added a spoonful of Greek yoghurt but it didn’t really work – the flavour was too sharp – so next time I’d do it without the yoghurt.
Bye bye leeks until next year…