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Leek & Potato Soup
A healthy, hearty soup
|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
10 minutes |
A soup that’s both cosy and comforting. Depending on your taste, this can either be eaten as a chunky broth or smooth, whizzed up in the blender.
Ingredients
| 4 | medium baking potatoes, peeled and chopped into small chunks |
| 3 | leeks, washed thoroughly and chopped into 1cm slices |
| 2 | vegetable stock cubes |
| salt and pepper, to taste | |
| 2 tsps | butter/oil for frying |
| 1l | water |
Method
- Sweat the leek in a saucepan, cooking the slices in butter/oil over low heat until softened but not browned.
- Add water and potatoes to the pan, and bring to the boil.
- Once boiling, add both stock cubes and mix thoroughly.
- Boil for 10 minutes, or until the potatoes are cooked.
Chef’s tips
Blend at the end for a smooth soup. For a more filling meal, serve with a couple of slices of bread and butter.