For those of you that missed my social media, I’m in Norway until October.
It is a beautiful country but food is PRICEY. Correction, not just food, everything is pricey.
Then you look around the corner, stare at the scenery and forgive it for being so expensive but it’s still expensive.
It made me realise just how lucky we are to have such a broad availability of cheap food in the UK. Yes, cheap. Even organic is cheap in comparison to food prices here.
Availability (or lack of it) is a whole different story. I’ll save that for a video in the very near future.
So I’ve been stripping back dishes, using fewer ingredients and focusing on items that are grown/made locally.

This leek & potato soup is one such dish. Tasty, simple and makes an awesome lunch.
It’s pretty cold here already so sorry for the soup post when it’s still 20+ degrees in the UK.
It may come in handy in a few weeks.

Here is how to make it:

Ingredients for 2:

1 leek
2 medium potatoes (a floury variety), peeled & diced
A generous knob of butter
1 clove of garlic, crushed
1 stock cube
Water
Sea salt and black pepper to season
Toasted seeds & fresh herbs of your choice to top (optional)

Method:
Sauté the leek in the butter on a low heat until completely soft. Add the garlic, cook for a minute more.
Stir in the potatoes.
Season well with sea salt and black pepper.
Crumble in the stock cube.
Pour in enough water to just cover the potatoes.
Pop a lid on and simmer until the potatoes are cooked.
Blend, season again and serve topped with toasted seeds & fresh herbs.