September madness and a comforting Potato & Leek Soup...

Image by Isidora Bojovic

September... So lovely and yet so mad at the same time! Obsessed with my munchkins, happy to be back in Dubai and out about again after a pregnant year, and of course loads to work on for the next few months... So no time for a long post, but felt like sharing what's on the menu for dinner tonight!

Much love, 

D xx

Potato Leek Soup

Serves 4 – 6

Prep & cook time: 45 minutes

• 2 large leeks, cleaned and cut into rounds
• 2 cloves of garlic, chopped
• 6 medium sized potatoes, peeled and cut into quarters
• 1 tsp nutmeg
• 1 tsp white pepper
• ½ tsp salt
• 4 – 6 cups vegetable stock
• small knob of butter
• 4 slices beef bacon, diced (optional)

1. Heat a large pot over medium heat. Cook the leeks for a few minutes before adding the garlic. Cook for another minute or so then add the potatoes, nutmeg, pepper and salt.
2. Stir for a minute, add the stock, and cover the pot with a lid. Cook for 20 minutes or until you prick the potatoes and they are soft.
3. Using a hand blender, liquefy the soup. Add a small knob of butter, stir and season to taste one last time.
4. If you are using the bacon, fry until crispy in a pan over medium heat (do not add any oil). Drain the fat off the bacon by placing them on a paper towel, then add to the soup and serve. Enjoy!

(As featured in Harper's Bazaar Arabia September 2013)