Mum's Leek and Potato Soup

Maybe it was the rain on Saturday, watching Nigella cook family feasts on TV or just the need for some healthy, home cooked goodness but feeling a little bit home sick I chucked on my wellies and headed to the farmers markets to load up on some quality ingredients for a soup sesh.

Mum's L&P soup - now who wouldn't want to buy this for lunch?

Nothing reminds me more of home than my mums leek and potato soup. The silky smooth, nourishing bowl of creamy veggies, speckled with pepper and topped with crispy prosciutto, cream cheese and fresh parsley is enough to get me running for the blender. So sharing the love, below are a few simple steps to make a mean lunch and light dinner, pimped up CHOMP style.

Perfecting the awkward lean

Potato Jenga - hours of fun

Chop Chop - places to be, soup to smash!

In a large pan, soften the leeks and season with salt and pepper - I find doing this first brings out the sweetness in the leeks.

Add 2x chopped carrots, the diced potatoes and 2x garlic cloves, roughly sliced and the parsley stalks.

A garlic clove walked into a bar...

In a separate small pan, chuck in all stalks, tops and leaves of the veggies, cover with hot water and bring to the boil to make your veggie stock, then simply strain through a sieve into the soup. If you forget just use fresh stock from a deli but I hate wasting anything and it tastes better.

The stuff that didn't make the cut

Bring to the boil and then simmer gently until the vegetables are soft, around 20 minutes - top up with freshly boiled water if you need too. 

Blend me baby one more time

Turn off the heat and CAREFULLY blend the mixture until it's a smooth consistency that you are happy with. You can use a blender or food processor if easier/ safer!

Smooth operator...

Now for the CHOMP twist, I am sure my mum would approve. Crisp up some salty red ribbons of prosciutto until golden and curly, set aside to cool.

Ga Ga inspiration

Add some milk to thin and loosen the soup, ladle into bowls, crumble the prosciutto, drizzle with olive oil, a teaspoon of cream cheese or creme fraiche and chopped parsley - yum!

For an extra topping, grill sliced wholemeal sourdough, top with Parmesan and sit on top of the soup to mop up all the leftovers.