The Home Economics Bit

Key Ingredients

Leeks are a good food source of all three of the ACE (antioxidant) vitamins; i.e. vitamin A, vitamin C and vitamin C. Antioxidants protect our cells from free radicals, which lowers the risk of heart disease, certain cancers, dementia and arthritis. Antioxidants also maintain a healthy immune system, meaning that our bodies are better equipped to fight off common cold and flu causing bacteria and viruses.

Potatoes are a naturally gluten free source of starch which is essential for energy. Potato skins are an excellent source of fibre, which provides a feeling of fullness and aids digestion. Potatoes are a very good source of potassium – a mineral that helps control fluid balance in the body and helps the heart muscles to work properly – as well as vitamins B1 and B6. Vitamin B1 (thiamin) is essential for a healthy nervous system; whilst both vitamin B1 and vitamin B6 (pyridoxine) help the body to release and use energy from foods.

Leek and Potato Soup

Gluten Free Mummy
Keeping it simple with just a few good quality ingredients, this Darina Allen recipe makes the most deliciously creamy gluten free potato and leek soup.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer

Ingredients
  

  • 50 g butter
  • 450 g potatoes peeled and cut into 1cm chunks
  • 1 small onion cut to the same size as the potatoes
  • 450 g white parts of leeks sliced
  • 850ml – 1.2l chicken or vegetable stock
  • 142 ml carton of whipping cream
  • 125 ml full-fat milk

Instructions
 

  • Melt 50g butter in a heavy saucepan. When it foams, add the diced potatoes and onions, and the sliced leeks. Toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables (to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the greaseproof paper. Pour in 850ml of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning.
  • Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To serve, drizzle the remaining cream over each serving, and top with a scattering of chopped fresh herbs and cracked black pepper. Serve immediately.

Notes

Golden Wonders or Kerr Pinks work well for this recipe.
Keyword gluten free, leek and potato soup