This is what you and your family need right now on these cold, wintery days. Warm, nutritious and comforting and really easy to make. Adding spinach to the soup has two purposes – it adds nutrients and it also gives the soup a lovely green colour. The fried chorizo cubes lift this ordinary soup into something special – I adore chorizo but you could also use fried bacon pieces or if you want to make it fully vegetarian or vegan just leave these out and use water or vegetable stock instead of the chicken stock.
Preparation: 15 minutes. Cooking Time: 30/40 minutes
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, chopped small
850ml chicken stock (or water for vegetarian / vegan option)
Couple of handfuls of baby spinach leaves (washed and trimmed of any tough stalks)
Chorizo – cut into cubes (or bacon pieces if you prefer – leave out for vegetarian / vegan option)
How to make it:
- Trim off the tops and roots of the leeks, discarding the tough outer layer
- Prepare the leeks by splitting them in half lengthways and slice them up quite finely, then rinse and drain them
- In a large thick-based saucepan melt the butter on a low heat then add the leeks, potatoes and onion, stirring them with a wooden spoon so they get a nice coating of butter
- Season with salt & pepper
- Cover and let the vegetables sweat over a very low heat for about 10/15 minutes – key a very close eye on them so they don’t burn or stick to the bottom (this has happened to me in the past I have to admit!)
- Add the stock and bring to a simmer, put the lid back on and simmer gently for approx. 20 minutes until the vegetables are soft.
- Add the milk and the spinach leaves and simmer for a further 5 minutes.
- Liquidise the soup using a blender.
Heat the chorizo in a dry non-stick pan for 2/3 minutes (it won’t need any oil as it will release it’s own) until it is nice and crispy to serve. Enjoy!