I asked my mum what she’d like for soup this week and she said potato and leek. Not that I have anything against a traditional potato and leek soup, but I’ve made a couple and wanted something unique! So the challenge was to try and make something a little different and here, the addition of corn adds a little sweetness to your traditional potato and leek soup, whilst adding a couple of spices also.

Sorry for the lack of photo for this one, but I was unable to get a shot before eating it all!

Serves:

• 7 cups plus

Ingredients:

• 6 cups water
• salt
• cracked pepper
• 250 grams corn from cans (including brine)
• 3 large potatoes, peeled and diced
• 1 leek, sliced thin
• 1 tab chicken style vegetable stock
• 1 tsp parsley flakes
• 1 tsp paprika
• 1 tsp onion powder
• 3 tsp garlic mince

Instructions:

1. In some water, saute the leeks with the garlic and seasoning in your big pot.
2. Once they’ve softened, mix in the other ingredients and place on the highest setting to boil.
3. When the soup is boiling, reduce the heat to a simmer and place on your lid.
4. Simmer for half an hour, stirring occasionally.
5. Mash the potatoes down and blend for a thicker consistency and a less broth-like soup.
6. Simmer for another 10-20 minutes and season to taste before serving!