Creamy Leek and Potato Soup

100_5159I’ve found that during the colder months nothing satisfies my appetite like a nice warm soup. I prefer my soup to be thick and creamy, served with crispy bread. This is a nice alternative to classic butternut soup and can be whipped up in a jiffy. Best served on cold evenings next to the fire.


  • 2 carrots, peeled and chopped
  • 2 celerey sticks, chopped
  • 5 leeks, chopped
  • 2 cloves garlic, peeled and sliced
  • 1 tbs butter
  • 1,5 litre water
  • 3 medium potatoes, peeled and diced
  • 2 tbs powdered vegetable stock (I used this)
  • salt and pepper to taste
  • 100 ml cream


  1. In a large pot fry the carrots, celery and leeks and in the butter on medium heat until golden. Only add the garlic halfway through as it will brown faster than the rest. Nothing is worse than burnt garlic.
  2. Add the water and dissolve the vegetable stock.
  3. Add the diced potatoes and bring it to the boil.
  4. Reduce until a simmer and stir every now and then. Add salt and pepper to taste.
  5. Simmer until all vegetables and potatoes are soft, for about 15-20 min.
  6. Remove from heat and let it cool slightly before pureeing the soup in a blender.
  7. Stir in the cream and serve with warm toasted bread.

Makes about 4 full portion servings.

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Homemade Hamburger Patties

100_5018This is an incredibly basic recipe with endless possibilities. Add all your favourite trimmings and finish with the freshest buns available- I find seeded soft buns work best.  Serve with crispy potato wedges and you might never crave fast food again!


  • 500g low fat beef mince
  • 5 ml salt
  • ground pepper
  • 10 ml Steak & Chop Spice
  • 2 parsley sprigs, finely chopped
  • 1 tbs Worcester Sauce
  • 1 egg, beaten
  • 30 ml bread crumbs
  • 1 tbs oil


  1. Start by mixing the mince and flavouring in a large bowl.
  2. Add the egg and mix before adding the bread crumbs. Ensure that everything is properly mixed.
  3. If you find that the mixture is too sticky, add a little more bread crumbs. You should be able to form a ball of meat that doesn’t stick to your hands or breaks when flattened.
  4. Make 5-6 even sized balls of meat. Gently press each flat in the palm of your hands to about 1,5 cm.
  5. Fry on medium heat for about 3 min on each side or until cooked through.

Makes 5 to 6 large patties.

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