Leek and Potato Soup

It’s been good weather for soup here lately, so I thought it was a perfect time to make this. After having ubiquitous sources of rich food over the holiday period, it’s a refreshing change to have something a little lighter to eat.

Yield; Four servings Cook time; 45 minutes (approx)

  1. One large leek, sliced
  2. Two sticks of celery, sliced
  3. One medium onion, diced
  4. Three cloves of garlic, minced
  5. One large potato, cubed
  6. One piece of bread (optional, this is to thicken the soup)
  7. One litre of hot vegetable stock
  8. One tablespoon of oil
  9. Salt and black pepper to taste
  • Start by heating the oil and garlic in a pot over a medium heat. Heating the garlic and oil together in a cold pot will infuse the oil with the a lovely garlic flavour.
  • Next add all the prepared vegetables and cover. Allow to cook for about ten minutes
  • Next add the stock and bread, increase the temperature to a medium-high heat.
  • Once the soup is simmering season with salt and pepper.
  • When the vegetables are cooked blend well before serving.

I like serving this with fresh cracked black pepper and a drizzle of soy cream.

Bye for now 🙂

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