Good old wet winter is refusing to leave. The spring equinox is coming soon, but I’m not too convinced we are gonna have a “proper” spring. And with that horrible realization there’s nothing more comforting than leek and potato soup, except maybe this? The earthy taste of the celery, creamy potatoes and slightly pepper leek are given an extra bit of warmth with some garlic powder -added towards the end- with a delicate scattering of chives, because even soup likes to dress up sometimes. Wrap up warm and enjoy a little bit of comfort before maybe going to plant some leeks, I hear it’s the perfect week for leek planting in England….. if nothing else.
1 tbsp vegan margarine
1 tbsp olive oil
4 stalks of celery, diced
2 leeks, trimmed and diced
1 onion, diced
3 medium potatoes, peeled and diced
4-6 cups good quality vegetable stock
1 tsp garlic powder
salt and pepper to taste
chives for garnish, just cause’ they look pretty
Melt the margarine in a big soup pot, add the oil. Bring to a medium-high heat, add all the veggies and a pinch of salt, toss about to coat all the veggies. Stir about, cooking for 8-10 minutes until the leeks and celery are softened. Add the stock, bring to the boil for a few minutes, then simmer for 10-15 minutes until the potato chucks are tender. Turn the heat off and allow to cool a little before blending with an immersion blender. Stir through the garlic powder and season with salt and pepper to taste, ladle into bowls and top with chopped chives.