Mother Knows Best
It’s not common knowledge but I am one of 5 children and I am slap bang in the middle as well! My Madre and my foodie muse had the exhasuting job of feeding us all, including my Dad, and my god did she feed us well. I have no idea why we aren’t all giant dumplings! (mmmm dumplings). I think all of my sisters and brother can agree that her lasagne was lush and her steak and kidney pie is to die for!
One of my favourites in the Autumn/Winter months had to be the homemade soups, most of all Leak and Potato. Heres my take with a hint of Mother knows best…
Here’s what you’ll need:
x3 Leaks (chopped)
5 Large Potatoes (peeled and diced)
x 2 Chicken Stock Pots (Knorr are ideal)
Red Onion (chopped)
1 litre of Boiling Water
Olive Oil
Cracked Black Pepper
Swirl of Single Cream when serving for razzle dazzle
Heat a deep pot and add a splash of olive oil when hot. Put in 1 chopped red onion and the chopped leaks and stir until softened. While they soften make up 1 litre of stock with boilng water, you can use vegetable stock pots as well but I love the flavour of the chicken stock pots. Add the chopped potatoes to the pot and then add all of the stock. Make sure you add a good pinch of cracked black pepper and leave to simmer for 2-3 hours. While it’s cooking make yourself a cup of tea, eat too many biscuits and watch a couple of episodes of scrubs!
If you want to add extra protein for the caveman in your life then diced pancetta is perfect.
Once the potatoes have soften and everything is simmered to death, take it off the heat and whizz into a smooth consistancy and serve. Add a swirl of cream once in the bowl for decoration! 
I prefer not to add the cream to the whole pot because the soup will not last as long and homemade soup is amazing the next day!
Easy just like my mumma used to make, what a diamond!
Let me know how your’s goes this weekend!
speak soon,
felicity
#tummylove