Mushroom, Leek and Potato Soup

I have been adapting and evolving this recipe over a number of years, but I like this particular permutation.

For me, this is great as a main course rather than a starter, especially when followed by hearty chunks of wholesome bread and a selection of cheeses. A simple salad works well on the side, along with a glass or two of light red wine.

Ingredients

• Large knob butter
• Olive oil
• 1 clove garlic, crushed
• Large handful of chestnut mushrooms, chopped
• Three leeks, split lengthways, sliced and washed
• Three medium potatoes, peeled and diced
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp sage
• Vegetable bouillon
• Salt and pepper to taste

Serves 4

Method

Melt the butter in a preheated large heavy bottomed pan, then add the olive oil.

Fry the garlic in the butter and oil combination, then the mushrooms. When the juices have started to come out of the mushrooms, add the leeks, stir, cover and simmer on low heat until the leeks smell sweet.

Stir in the diced potatoes, add the herbs and cover with the bouillon. Put the lid back on the pan and simmer until the potato is falling apart and the soup has thickened naturally.

Blend almost all of the soup, leaving some pieces for texture, and serve.

Enjoy!