A light lunch for a hot day. You can make this dish in 30 minutes or less.
The photo has a mint leaf garnish only because my fresh parsley had turned yellow and had to be thrown out. If you have some cream at home, just top the soup with a swirl of cream and garnish with a sprig of fresh parsley and you have a winner on your table.
Ingredients: for 2-3 persons
- 2 stalks of leeks, sliced (make sure leeks are cleaned of sand/dirt)
- 2 baking potatoes, peeled & diced
- 1/2 cup cooked rice (optional)
- 3 cloves garlic, minced
- 1 small onion, chopped
- salt & pepper to taste
- 1/2 teaspoon soy sauce
- dried oregano, marjoram, parsley & bay leaf
- 1/2 cup chicken stock
- 1/4 cup cream or full cream milk
- Cook leeks, garlic & onions with some oil in a saucepan.
- Once the onions turn translucent, add in the potatoes & rice (if using), 1/2 cup water & chicken stock. Add more water to just cover the potatoes.
- Add the herbs & bay leaf.
- When potatoes are soft, add soy sauce. Add salt & pepper to taste.
- Use a hand blender stick to blend the contents in the saucepan to a creamy paste.
- Add milk or cream & blend slightly to give the soup a good mix.
- Swirl a teaspoonful of cream over the top of the soup, garnish with a sprig of fresh parsley & slice of sour dough or Italian bread.