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With the nights drawing in and not only chilly starts but chilly nights too I do declare soup season officially open! I always enjoy making soup, there is something so nourishing and rewarding about it! I must admit I have no real memories of ever really eating leek and potato soup, its certainly the first time I have made it but I had some leeks going spare and I had bought a giant bag of potatoes going cheap and it sort of called out to me to make it!
Whilst the soup was lovely on its own…. do make the tiny extra bit of effort to make the topping too! The cheesy topped croutons are a doddle to make and the sweet smoky spicy chorizo pieces add a nice little extra bite! The soup reheats very well too the following day for lunch! I packed up a little container with the extra croutons and chorizo pieces and got some admiring looks in the works kitchen whilst assembling!
Makes 4 servings
2 large leeks, trimmed and finely sliced
2 medium white potatoes, diced. I.e. maris piper variety
20g butter
800ml vegetable stock (1 heaped tsp marigold bouillon powder)
300ml milk
70g picante chorizo
2 slices wholemeal bread
2 tbsp finely grated Parmesan
Flavoured olive oil
Halve the chorizo lengthways and then slice each half lengthways again, finely slice so you have nice little thin quarters.
Heat a large deep saucepan and fry the chorizo for a couple of minutes to release the lovely oil but not burning the chorizo, scoop out into a bowl. Add the butter to the saucepan (and remaining chorizo oil), then fry the leeks for 4-5 minutes until softened, stir in the potato chunks and cover, reduce the temperature and gently cook them without browning for 10-15 minutes or until just softening. Add the stock, milk and stir well and re-cover, gently bubble away for 25-30 minutes or until the potatoes are soft.
Meanwhile, remove the crusts from the bread and brush with the oil on both sides, use a sharp knife to slice into little triangles. Keeping the triangles close together grate a thin layer of parmesan over the top, place on a baking tray and cook in a medium hot oven until crispy and lightly golden.
Blend the soup until smooth and serve in bowls, top with a couple of cheesy triangles and sprinkle over a few of the chorizo pieces.

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