Potato and leek soup

Feb 1, 2024

By Josine Atsma

Warming winter soup. Serve with 100% rye bread and cheese (or dairy free option) you’ll have a simple and nutritious meal (something for those who are daunted by the thought of cooking from scratch and this recipe can easily be adapted to cater for larger groups)

Serves: 4

Preparation time: 10 minutes

Cooking time: 20-25 minutes

Ingredients:
1tbsp olive oil
1 onion, diced
450g leeks, white and green tops, cut
450g potatoes, peeled and cut into cubes
1 litre vegetable stock
100ml single cream or soya cream
Cream cheese or dairy free alternative to serve
Rye Bread to serve

For the finish:
1 leek, white part only, finely chopped
Chives, chopped

Preparation:
Heat the oil in a large pan. Add the chopped vegetables and fry for about 5 minutes until ​slightly browned. Add the vegetable stock and cook for another 15 minutes until all the vegetables are soft when pricked with a fork. Puree the soup in a blender and add the (soya) cream. Leave on the hob until it’s piping hot.

To serve, top with the white part of the leek and the finely chopped chives.

Serve with crusty spelt or 100% rye bread spread with (dairy free) soft cheese for a complete meal.

Special Diets:
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Josine and JP are hosts in Scotland sharing their home and garden with with 10 chickens, Harvey the rooster and two cats – “We are self-sufficient in most of our fruit and vegetables and eat weeds in the leaner months” – Josine is the owner of the vibrant and award winning Stirling Health Food Store where many more seasonal recipes like the one above can be found.

JP, who’s a freelance web developer, has built a website called ‘Circle of the Good Life’ where Josine writes a monthly blog about their life in Glendevon. Below is a summary of their WWOOF story including how this energetic and creative couple of ex-WWOOFers from the Netherlands came to be hosts themselves:

“We moved to a cottage with a fairly large garden back in 2011 where we wanted to grow our own fruit and vegetables and be self-sufficient for as much of the year as possible. It soon became clear that we had bitten more off than we could chew and decided we needed help. Thankfully we, ourselves, have been WWOOFers for 9 months in 2006 when we stayed with several different WWOOF hosts, all located in Scotland. This was such a great experience and some hosts had such an inspiring lifestyle that we took the plunge to move to Scotland and be self-sufficient. That’s how we knew about WWOOF and how it can be a two-way exchange of knowledge.”

Josine and JP’s garden

“We have welcomed between 20 – 30 WWOOFers during our time as hosts and always had great fun and, boy, what a difference an extra pair (or pairs) of hands make! With the help of WWOOFers we built a greenhouse, a chicken coop, dug a massive pond, planted trees, grew lots of vegetables and made jam, sauerkraut and wine. We have so many fond memories: playing board games with each other, watching (horror) movies, listening to music and going for walks in the countryside. Of course, sometimes you find there are not many common grounds between hosts and volunteer or that language is a barrier, but you always find ways around it and that’s what’s so good about WWOOF; you learn about other cultures and can have open discussions to learn even more about others.”

Big thanks to Josine for sharing her potted WWOOF story with us.

Photo credit: Josine Atsma

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