Pre-amble
I just can't resist the onomatopeic allure of this (lame) pun: pea tattie leek -- pa tutti luck
Sorry about that, now without further ado:
What to do?
Clean the leek (might be best to rinse it after cutting, as dirt has a way of sneaking into the stalks) and chop into pinkie-thick ringlets (as a last step I put the soup in the blender to make a super-thick cream, so doesn't matter too much, but if you can't be bothered to blend you might want to adjust size to mouth capacity). Saute in a bit of olive oil with some salt and pepper, till softened, circa 10 mins, and halfway through or so add finely chopped / pressed garlic. Chop potatoes into half-thumb-size chunks, and saute with leeks for a couple minutes, adding a spoon of butter (unless vegan, then just use oil as needed not to burn the veggies). Pour in a glass and a half of hot broth -- 2 knorr cubes, and ignore knorr recommendation for the amount of water per cube; we're after a soup you can stand a spoon in ;) And add a bunch of marjoram (sorry no idea how much is reasonable); if you're fancy you might want thyme instead, or throw in a bay leaf or two, allspice or whatever floats your goat (you'll have to fish it out though before blending! I couldn't be bothered and came out just fine). At the very end add drained peas / marrowfat peas and just let simmer for a minute or two - they don't need cooking really. And half a cup of cream (or vegan equivalent) and if you want the full experience - blend. It gets so velvety thick you could build a castle of croutons on top ;)
Amounts to hit the thick spot
2 large leeks
0.5 kg potatoes
2 cloves garlic
2 cans of marrowfat peas / peas
2 knorr veg cubes
olive oil + spoon of butter
marjoram, salt and pepper to taste
cream (I go for half-fat, since there's butter and olive oil there already, but it's your body, ain't gonna tell you what to put in it or not :P)
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