Serves:
Lots (I always make a big pot of soup and put some in the fridge, and some in the freezer for later)

Freeze?  Microwave?:
You can freeze the soup once cooked.  I guess it would last for about 4-6 months?.  I wouldn't try microwaving it to cook it... soups (in my opinion) need to simmer for a while to get the most out of all the flavours.  You could microwave it to reheat it, and you could microwave the potato to speed up cooking time I guess.

Ingredients:

4 large Potatoes
1 large Leek
2 Cloves Garlic
2 teaspoon ground cumin Seeds
1 cup frozen Corn kernels
2 teaspoons of cracked black pepper
Salt to taste

Preparation time:
I like to leave soup cooking for about 2-3 hours.... you could reduce this time to about 30 minutes if you needed to though.  If you are reducing the cooking time, cut the potato up smaller (cooks faster).

Method:

1). Finely chop the Garlic, Thinly slice the Leek and chop the potatoes into cubes (as if you were making potato salad - bite sized pieces).  Add these to a soup pot with a little bit of oil.  Fry.

2).After a few moments (Don't let the Garlic burn), add approx 4 cups of water (enough to cover the ingredients), the cumin, pepper, salt and Corn and simmer this for around 2 hours.

3). Allow to cool slightly, then mash this with a potato masher to remove any large lumps.  You could puree with a hand held blender or food processor - but I like a little bit of substance to the soup, and I like the corn to be whole.

You can add cream if you like, but it is not necessary.

When done pour  the soup into containers to freeze or leave in the fridge.

This makes a great soup to have on a cold day.  The cumin and pepper adds some warmth.  A nice soup to put in a thermos and have on a picnic in colder weather.

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