Leek & potato soup with potato peel crisps
This is a twist on the classic soup we all love – a rib-sticking winter favourite. It’s an easy one to make vegan or vegetarian, and the great news here is that there’s no waste; we use all the vegetables: the green bits of the leek (these are good to eat!) and the potato peels we might normally throw away or chuck on the compost. These crisps also make a tasty snack.
2 large potatoes (I used Agria)
1 clove garlic
1 knob butter
1 tablespoon olive oil
2 cups vegetable or chicken stock
salt and pepper to season
parmesan to garnish (optional)
Preheat the oven to 200C.
Wash your potatoes well. Peel them and set peels aside – don’t throw them away! Chop potatoes roughly into evenly-sized pieces.
Thinly slice the white and most of the green part of the leek (give it a good wash first to get rid of any dirt). Finely chop the garlic.
Heat butter and oil together in a pot over a medium heat. Add the leek and garlic and cook, stirring occasionally, for about 10 minutes, until the leek is soft but not too browned. Add the stock and the potatoes. Bring to a simmer, add a little water if needed to cover the potatoes. Cover and simmer for about 15 minutes, until the potatoes are tender.
While the potatoes cook, make the crisps. Line a tray with baking paper and spread the peels out on it, along with a few thin slices of green leek. Spray with oil and season with salt and pepper. Bake in the oven for 10 minutes, or until they’re crisp and golden.
Once the potatoes are tender, take the potato pot off the heat and let it cool a bit. Blend the soup with a stick blender, or carefully transfer to a regular blender and blend until smooth and creamy.
Taste the soup and season with salt and pepper. Garnish the soup with the potato crisps and some parmesan if you like.