This week’s beautiful organic bounty included plenty of potatoes, still damp and fresh out of the soil! As I still had some potatoes left over from last week and as I am big into soups on these cold winter days, (though actualy we have had a balmy 12 degrees celsius for the past few days! -53 in fahrenheit) I decided to make some potato soup, along with the leeks which were delivered also.

.

I like potato & leek soup but sometimes I find it a little bit too plain (maybe I have destroyed my taste buds by using too many strong flavours and chilli!) so I decided to roast a bulb of garlic to add to the soup in order to give it a flavour boost. I also added some spinach to up the nutritional content and provide some colour. You can substitute any other vegetables you like, carrot or parsnip could be nice, or you could just stick with the traditional leek and potato without the spinach or another vegetable. Vary the quantities to get a taste that you prefer, you might prefer to add less potatoes, or more leek.

.

As I have said before, I avoid using store bought stocks as they are often very processed or full of salt and yeast. Homemade stock would be an ideal base for this, but I always use water in my soups and adjust the flavourings afterwards if necessary by adding some extra herbs or seasoning. I never find them to lack in taste, but I know there are some people who consider it a sin to make soup without stock!

.