Amusingly, since the Lord of the Rings movies I have trouble saying "potatoes" properly. More often than not it is said Samwise style "poh-tay-toes".
Ridiculousness aside it is a really lucky thing to have potatoes as part of this diet, they are such a versatile vegetable - "Boil 'em, mash 'em, stick 'em in a stew... Lovely big golden chips with a nice piece of fried fish". Or you can turn them into soup.
This soup is such an obvious failsafe choice and one that we didn't even try until our second failsafe winter. My boy never liked soups, so I didn't even bother at first. Now he loves this one and it makes great leftovers. Since there are no amines in it, it can be kept in the freezer longer than meaty leftovers. Bonus! Last winter he took this to school for lunch in a little thermos tub with some gluten free bread to dunk in it.
|Potato and leek soups with a crusty bread roll|
Potato and Leek Soup
- 2 large leeks (I had about 600g chopped)
- 2 Tbsp FS oil
- 4 large potatoes (I had about 1kg peeled)
- 4 cups water
- 2 cups rice milk
- 1 1/2 tsp salt
- Parsley or chives to garnish
- Trim leeks and halve lengthways, rinse and slice thinly
- Peel and thinly slice potatoes
- Heat oil in a large saucepan and gently saute the leeks for about 5 mins.
- Lay the potatoes on top, cover and cook over a very low heat for about 30 mins.
- Stir in the salt, water and rice milk.
- Increase the heat and bring the soup to boiling point stirring often (so that it doesn't stick) and then turn down low again.
- Partly cover with lid and cook gently for 20 mins.
- Puree in food processor or with stick blender. Cooling as much as necessary first.
- Return to pan and heat until desired serving temperature is reached.
- Ladle into bowls and sprinkle with fresh snipped chives or parsley and serve with your favourite bread.
Variations- Dairy - Use butter and milk
This lovely bread roll was made from a recipe by the very talented Kersten and can be purchased from her facebook page.