Another soup tonight, celeriac and leek softened off in butter, cooked in chicken stock (from a cube), flavoured with salt, pepper and dried thyme and thickened with some leftover mashed potato.
When it was ready, I blitzed it with a hand blender and added a couple of tablespoonfuls of crème fraiche and served it with toasted sourdough bread and a drizzle of truffle oil to finish it off.
The thing I like about making soups is that most are really easy to cook and taste so much better than anything from a tin or carton. It is fun to try out different flavour combinations, but it is generally a good idea to match up ingredients that you know work well together in the first place rather than try and see what happens if you mix up things at random. It is also a good idea to try and keep things simple. Too many ingredients just end up giving you a confused flavour.