Leek and Potato Soup with optional flatbreads

Stock
3 Leeks, sliced and washed to make sure there's no gritty soil in them
1 Onion, sliced
2 Potatoes
Salt
Pepper
Fresh Thyme

Flatbreads: Flour, thyme, salt, pepper, a good pinch of baking powder/soda/bicarb (whatever you have), small tub of natural yoghurt (dairy or non dairy, it's the moisture & acidity that're most important)


Simple enough. Nuke the potatoes in the microwave whilst you gently cook the leek and onion in a tiny, tiny, TINY amount of fat. Don't let them brown, if they look like they might, add a splash of water to cool the pan down a bit. Add the thyme leaves and season lightly.

When they're cooked and are still bright green and soft, add half your stock and one potato and begin to blend (a stick blender or a jug blender both do the job perfectly). Stop and taste, add the extra stock, potato and thyme, salt and pepper to get the right taste, colour and consistency for you.


Flatbreads: mix up the dry ingredients with enough yoghurt to make a dough, flatten on your palm to make something roughly 4oz burger patty thickness, chuck into medium hot dry pan. It's not an exact science, just eyeball it until it's the right consistency and until it's cooked.