Annelize's Potato Salad

 This is my sister in law's recipe and absolutely divine! 

Image by guvo59 on Pixabay (Gundula Vogel)

INGREDIENTS

5 - 6 large potatoes, peeled and boiled until soft (and then cooled and cut into pieces)

1 (red) onion, grated

2 hardboiled eggs, grated

1 cup mayonnaise

1/2 cup sour cream* (optional) 

1/2 cup condensed milk

Salt and pepper to taste

Parsley for garnishing 

Mix together the mayonnaise, sour cream and condensed milk and add to the potatoes, onion and eggs. 

Garnish with parsley and serve. 

The salad tastes even better if covered and chilled in the fridge for a few hours or overnight. 

The sour cream is not strictly necessary and you can leave it out, but it does up the flavour!

The salad will last up to 5 days in the fridge.

Potato and Leek Soup

 Serves 4

Image by kaboompics on Pixabay

INGREDIENTS:

3 TBS butter

3 garlic cloves, crushed

4 large leeks (light green and white parts only) about 450g - chopped

900 g potatoes (peeled and roughly chopped)

2 sprigs of thyme (or 1/4 tsp dried)

2 bay leaves

1 cup cream

1,7 l chicken stock

1 tsp salt

1/4 tsp ground black pepper

(fried bacon for garnish) (optional)

METHOD;

1. Melt the butter and add the chopped leeks and garlic and let simmer for about 10 minutes.

2. Add the potatoes, stock, herbs and salt and pepper.

3. Cover the pot and let simmer for about 15 minutes.

4. Remove the fresh herbs and puree the soup with a hand blender

5. Add cream and let simmer for a few minutes more. 

6. Taste for seasoning and adjust if necessary.

Serve with croutons, and bacon pieces if you like, and a nice crusty bread. 

Some buttered coney rolls will also go down nicely with this soup. 

Leave out the bacon for a vegetarian version.