leeksoup

Leek and potato soup

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

A super quick and easy, delicious vegetable soup to warm your belly on a cold night. Best made in winter when leeks are in season.

Ingredients

  • 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

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.