Leek and Potato Soup – A simple classic.
1 carrot
2 medium onions
5 leeks
2 cloves of garlic
5 big potatoes
olive oil
2 chicken or Marigold vegetable stock 2.5ltrs
sea salt and freshly ground black pepper
Method
Peel and roughly slice the carrot
Peel and roughly chop the onions
Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
Peel and slice the garlic
Place a large pan on a high heat and add 2 tablespoons of olive oil
Add all your chopped and sliced ingredients and mix together
Cook for around 10 minutes with the lid partially on with room to steam, until the carrots have softened, and the onion and leeks are lightly golden
Peel the potatoes and cut them into 1cm dice
Pour the stock onto the vegetables
Add the potatoes
Give the soup a good stir and bring to the boil
Reduce the heat and simmer for 10 minutes with the lid on
Remove from the heat. Blend the soup in a food processor or use a stick blender, until smooth. Season with salt and lots of ground black pepper.
Serve with a sprinkle of parsley. Also good eaten cold with a dollop of yoghurt.
Devonium & Kitchenalia 