A workers' cooperative growing food on London's edge in the Lea Valley

Potage Bonne Femme (Leek & Potato Soup)

Suitable for good men as well as good women. Easy to make and delicious, warming, comforting…

2 tbsp olive oil
500g leeks
500g potatoes
300g carrots (optional)
Vegetable stock

Clean the leeks by slicing a cross in the top, the length of the dark green leaf then standing cut-side down in a glass of heavily salted water for 10mins.

Heat the oil in a heavy bottomed pan and fry roughly chopped leeks for 10 mins so they sweat and go soft.  Scrub or peel the potatoes (peeling will give you a creamier soup), chop and add them to the pan with the carrots (if using). Stir and allow to cook for 2-3mins. Then add just enough stock to cover the vegetables, cover with a lid and allow to cook for 20mins.

When cooked, season with salt and pepper, blend, adding more stock if needed. The consistency should be thick and fluffy like a warm duvet on a cold day… Serve with a little chopped  parsley or a dollop of crème fresh or yoghurt (optional). For a protein packed variation, add half a cup of red lentils with the potatoes and a little more stock for cooking.

Categories:  Recipes