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Lovely Leek and Potato Soup

Serves 3-4
Prep time: 15 mins
Cooking time: 25-30 mins

Delicious leek and potato soup to warm even the coldest of winter nights.

Ingredients

Method

  • 1-2 leeks
  • 3-4 potatoes
  • 1 clove garlic (crushed)
  • 50g butter
  • 1 tsp sugar
  • 1-2 Continental Stock Pot chicken pots
  • 2 litres water
  • Salt and pepper to taste
  • 1 heaped tsp dried herbs
  • Small amount of cream to garnish
View the method
  1. Melt butter over stove and add washed and sliced leeks, peeled and diced potatoes, garlic, sugar and herbs to a pot.
  2. Cover and cook gently until leeks and potatoes are soft.
  3. Stir stock into water, and add to the soup.
  4. Taste and season if necessary.
  5. Bring to boil and cook over a low heat for 30 minutes.
  6. Soup can be left chunky or pureed. Add a little cream to each plate when serving.

Tip:

For a vegan variation, substitute the butter for olive oil, the chicken stock for veggie stock and omit the cream.

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