Here is a quick recipe for creamy potato and leek soup. It is so quick and easy to make. Serve it warm with some fresh bread for a perfect meal. Please enjoy this recipe.
The first thing we need to prepare is the mini cob loaves. I decided to make 4 mini ones instead of a large one however I will put instructions to make just one large loaf.
I found this recipe in one of my favourite cook books ‘100 Great Breads by Paul Hollywood. (https://amzn.to/2DBEkVA) He is one of my ultimate baking inspirations who has so much knowledge in all things baking. If you love making bread or wish to try but don’t really know to, I fully recommend this book. Aside from delicious recipes it contains a plethora of great techniques and knowledge.
Obviously, I do not take credit for this recipe.
Ingredients
- 500g Plain flour (will need extra for dusting)
- 10g Salt
- 10g Yeast
- 40g lactose free margarine
- 300ml Water
Steps
In a large bowl Place the flour, yeast, salt and margarine.
Add in ¾ of the water and mix together. Add in the rest of the water and keep mixing till it forms a rough dough.
Lightly flour your work surface. Place the dough on your work surface and kneed until lovely and smooth.
Place the dough into a lightly oiled bowl. Place cling wrap on top and leave to rest in a warm draught free place for 1 to 2 hours. It should be doubled in size.
Line a baking tray (use 2 if you are making mini loaves so they have plenty of room) with baking paper.
Divide the dough into 4 even pieces. (Skip this step if you want to make one loaf)
Shape into small balls (or one ball) and place onto the trays. Place lightly oiled cling wrap on top and leave to rest in a warm draught free place for a hour.
Preheat your oven to 220 degrees Celsius.
Sprinkle the dough balls with flour.
Slice the top of the dough to form a cross pattern.
Place a tray filled with hot water on the bottom oven tray. This creates steam and gives the loaf a lovely lighter crust.
Cook one tray at a time for 15 minutes until the bread is lovely and golden.
Potato & Leek Soup
The next thing we are going to make is the soup. It is so quick and easy to make you will definitely fall in love with it.
Ingredients
- 1 Onion
- 2 Garlic cloves
- 5 Potatoes (700 – 750g)
- 2 Leeks
- 5 Cups Vegetable stock (or chicken)
- ½ cup lactose free Cream
- Chives
- Bacon pieces cut into cubes
Steps
Peel and chop the potatoes into small cubes.
Slice the white part of the leeks.
Dice the onion and place into a large sauce pan. Grate the garlic and add this to the onion. Cook until the onion softens.
Add the potato and leek to the onions. Keep stirring so the bottom doesn’t burn. Cook until the leek softens.
Add the stock to the mixture and gently boil uncovered. Boil until the potato is soft (takes from 15 to 25 minutes). Keep checking on it and stirring occasionally.
When the potato is soft remove the soup from the heat. Leave aside to cool down.
The next step is to blend the soup. Use a stick mixer or blender. I found a blender was easier to use and made the soup really smooth.
When the soup is blended into a lovely and smooth consistency you can add it back to the saucepan.
Place the soup on a low heat and add the cream. Cook until the soup has heated up. Season with salt and pepper to your taste.
Serve in a large bowl. I added some cooked bacon and chives to finish off the soup. It goes amazing with fresh bread.
Enjoy.
Base soup recipe tested, changed and adjusted from taste.com
