Singapore doesn’t have 4 seasons. So we never get to experience the extreme harsh and cold climate. However we do get our fair share of rain during the monsoon seasons. They happen quite frequently towards the end of year. But recently, the rain has been on and off and to be honest it gets really annoying!!
During these days, drinking hot soup is always comforting to the stomach. My favourite soup has got to be minestrone. A well-made minestrone has a balance of sweet and sour. Making soup is sometimes a good way to get rid of “extra ingredients” you see in the fridge but don’t want to see the next day. Cover Me All. Garnish Me. Enjoy Me. You never know what went in but the soup taste good. Yes sometimes taste is all that matters.
I once tried a soup at Paul’s. It was their soup of the day- a potato leek soup which S ordered. Rather unusual but he did anyway. It was amazing.. The creaminess of the soup, the sweetness of the leeks and the soft chunks of potato. Forget me not indeed. Subsequently, we went back but it wasn’t on their menu anymore.
This potato leek soup was adapted from Jennifer from Onceuponachef . It wasn’t a replica as I might have blended the potato too smoothly together with the leek mixture. Maybe next time, I’ll reserve soft chunks of potato to be added in after to get that little texture in the soup. But overall, the soup was delicious. The cream is just a gauge on how creamy and rich you like your soup to be. It’s added at the end so you can adjust accordingly.
Potato Leek Soup ( Serves 6 pax)
3 tablespoons unsalted butter (42g)
4 leeks, white and light green parts only, roughly chopped
3 cloves garlic, peeled and smashed
2 pounds (907g) potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken/ vegetable broth
2 bay leaves
1 sprig fresh thyme, plus more for garnish if desired
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped (optional)
1) Melt the butter over medium heat in a large soup pot.
2) Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.
3) Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil.
4) Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
5) Remove the thyme sprig and bay leaves, then purée the soup with a blender
6) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper.
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