After all the Christmas and New Year hosting, feasting and of being hosted, I was rather desperate to get away from it all and food wise needed something really simple and easy on the stomach. There were some lovely leaks in the fridge and I also had some nice potatoes in my storeroom. I decided that a delicious leak and potato soup, followed by a crisp salad would do the trick.
As it happens the first dish I ever cooked on my own at the tender age of 11, under the direction of the Chef who I was totally in awe of, was potato and leek soup. I loved it then and I still do so now. That anything so simple could taste so good!
And of course; with the beautiful view of the ocean below my sundeck, the magnificent yacht anchored in the bay, with such an awesome view eating in made me feel that I was in the best restaurant in the whole world. What more could one ask for.
This is his (the Chefs) original recipe from way back then.
Leak and Potato Soup ( So simple yet so delicious)
Served on my deck, while watching the sun set gently over the sea.
4 leeks cut into small dice (there should be about 1½ cups)
1 medium onion peeled and diced (about ½ cups)
2 Tbsp. butter
4-5 potatoes peeled and cut into about 1cm dice (about 3 cups)
2 cups milk
2 tsp. salt (or to your taste)
White pepper to taste
Melt the butter in a large saucepan, add the leeks and onion, cook them slowly, covered, for a few minutes, or until they are soft but not brown, stirring occasionally.
Then add the potatoes, 4 cups of water, 2 teaspoons of salt and simmer covered for about 30 -40 minutes, or until the potatoes are soft.
Add 2 cups of hot milk and a tablespoon of butter; simmer gently for a few seconds, blend together but not too much. Taste and correct the seasoning.
Serve with some fresh crusty bread and a nice glass of wine.