A Greek proverb says: “A lucky person is someone who plants pebbles and harvests potatoes”. I agree fully. With this inexpensive, rather strangely shaped vegetable you can fill the tummies of the poor and impress the sophisticated pallets of the rich. You can use the humble Spud to make hundreds of different dishes, keep young and old happy and I am sure that there must be in most of the households around the world….a favourite potato dish. Mine??? Potato and Leek Soup!
1 Large Onion
1 Litre Vegetable Stock
2 Tablespoons Butter
Salt and Pepper to taste
- Slice the leeks and onion, melt the butter in a pan and sauté the leeks and onion until soft.
- Chop the potatoes.
- Mix the milk and vegetable stock together and add this mix, little bit at a time, to the leeks and onion stirring constantly.
- Add the potatoes and simmer partially covered for 30 minutes. The potatoes need to be tender.
- Remove from the heat and let the soup cool a little.
- Season with the salt and pepper.
- Liquidize until smooth.
- Stir in the cream just before serving.
- Garnish with the chopped parsley.
- Serve with freshly baked bread.