Gluten & Dairy free

Serves :

2

Leek and potato soup is one of my all time favourite soups, it is thick and creamy (without the cream) and a great winter warmer. Adding the wild garlic just gives it another dimension but you can omit it if you can’t get hold of any and just do the leeks and potato on their own.
Wild garlic is delicious but has a fairly short season, it usually comes out at the same time as the bluebells and is often close by as they also like shaded, woody areas. It is easy to find because the air is pungent with the smell of garlic when it is ready to pick. select only the leaves and stay away from roadsides or where dogs may have roamed!

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Ingredients :

• 2 tbsps olive oil
• 3-4 leeks, chopped as far as you can go into the dark green
• 2 good sized potatoes, chopped but not peeled.
• 1l chicken or veg stock (check stock cubes for gluten and dairy)
• 1 good handful of wild garlic, washed and roughly chopped
• salt and pepper to season

Instructions :

1. Fry the leeks gently in the olive oil until starting to soften.
2. Add potatoes and cook for a couple of minutes before adding the stock and any seasoning you may want.
3. Simmer until the potatoes are cooked through.
4. Throw in the wild garlic for a minute to wilt then blitz in a liquidiser until smooth.
5. It is nice swirled with a bit of yoghurt or creme fraiche if you have some and are not dairy free.