The recipes within this little blog are designed to share with the world but most importantly it is a list of recipes for when my boys grow up and need to live by themselves ...and cook for themselves!
They talked about their favourite foods, meals and desserts and especially our family favourites!
They talked about cooking their first meals for their girlfriends, having people come over for dinner and making sure what they cook tastes great (oh! ..they did talk about not wanting to eat burnt meals and over-cooked cakes...ha! ... teenage boys thinking of their tummies- that is normal!)
(especially Gluten Free Irish Soda Bread)
to dip into it....delicious!
Recipe for Potato, Leek and Smoked Ham Soup!
- 1 leek - sliced
- 4 large potatoes - peeled and cubed
- 100g triple smoked ham- sliced thin
- ½ teaspoon of minced garlic
- 20g of butter
- 5 cups of chicken stock
- 4 teaspoons of greek yoghurt to top (and then mix through)
- Cracked pepper
- spring onions to top
- Add the butter and garlic to a large saucepan and melt and then add the sliced leek and cook on a low heat until transparent and soft.
- Add the smoked ham and let that cook a little, for the flavour to be released
- Add the cubed potatoes and heat through
- Add in the chicken stock and bring to the boil
- Reduce to a low simmer with the lid on the saucepan for about 30 mins or until the potatoes are soft and easy to break with the spoon
- With a hand stick mixer, blend until it is of a smooth consistency
- You can add some cream or yoghurt to the top and swirl it though, top with fresh spring onions and serve with crusty bread.
Potato, Leek and Ham Soup!
Ingredients
- 1 leek - sliced
- 4 large potatoes - peeled and cubed
- 100 g triple smoked ham- sliced thin
- ½ teaspoon of minced garlic
- 20 g of butter
- 5 cups of chicken stock
- 4 teaspoons of greek yoghurt to top and then mix through
- Cracked pepper
- spring onions to top
Instructions
- Add the butter and garlic to a large saucepan and melt and then add the sliced leek and cook on a low heat until transparent and soft.
- Add the smoked ham and let that cook a little, for the flavour to be released
- Add the cubed potatoes and heat through
- Add in the chicken stock and bring to the boil
- Reduce to a low simmer with the lid on the saucepan for about 30 mins or until the potatoes are soft and easy to break with the spoon
- With a hand stick mixer, blend until it is of a smooth consistency
- You can add some cream or yoghurt to the top and swirl it though, top with fresh spring onions and serve with crusty bread.
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