So the weathers on the change. As we know some silly hurricane is about to send the bottom half of the country into panic mode, with everyone worrying about how the weather is going to effect them.
Well if it does have any effect on where I am, Im pretty sure we will manage.
Before the weekend I have been poorly, well truth be known ive been “poorly” since I had my gallbladder out many years ago. Ive had issues with dairy since it was removed and other horrid side effects.
Well on Friday I got told by a lovely different GP, that something should have been done a long time ago, as in, no its not normal.
So welcome the millions of blood tests hes ordered as well as if they come back neg, then more tests via hospital.
So onto my recipe for today.
Im sharing this dairy free version because its a nice warm soup for when its cold outside and you just want warming up. Ive had to take a real close look at what im eating and ive probably been eating more milk then i realize. Its in everything, pretty much all soups have it, so making my own assures me im not consuming anything i shouldn’t.
Heres what you will need
- 3-4 leeks trimmed and clean
- 10-12 small potatoes, or 5-6 med or 23 very large spuds, peeled and diced.
- large knob of dairy free butter
- 700ml of chicken stock
- salt and pepper to taste.
This recipe is really easy to make. Simply start by heat a large broth style pan, of a large saucepan if you have one with a good lid.
Heat the butter and then add the leeks and saute until softened.
Add salt and pepper to taste ( i like alot of pepper)
Then add you stock, stir through and simmer for 45 mins to 1hour.
Transfer the soup to a blender and blend to your desired consistency, or use a potato masher for a lumpier soup.
I used a blender.