Sydney is still sweltering in summery weather, with temperatures reaching 30C almost daily. There was, however, a cooler break some days ago and I just had to take the opportunity to make another soup. Potato and leek soup has been a favourite of mine for a long time, and even though I've shared a recipe for it before, I thought it won't do any harm doing it again.
I used nutritional yeast to flavour this soup, but you could easily use a dash of cream or soft cheese (flavoured cream cheese, for instance) instead. All it needs is a little drizzle of good extra-virgin olive oil and another one of those rye-crisp breads with cheese to serve with.
I'd like more of these cool days please!
Leek and Potato Soup
5 big potatoes
2 big leeks
1 litre vegetable stock
2 tablespoons nutritional yeast
freshly ground pepper, to taste
extra-virgin olive oil, to serve
1. Peel and chop the vegetables and place in a large pot with vegetable stock. Bring to boil and simmer for about half an hour or until vegetables are tender.
2. Turn off the heat and season the soup with nutritional yeast (or cream) and pepper. Purée the soup in a blender and serve drizzled with olive oil.