Leek, potato and onion soup
(makes 5 servings)
INGREDIENTS
-
2 large potatoes
-
1 onion
-
700ml vegetable stock
-
2 tblsp olive oil
-
Salt and pepper
-
3 leeks
-
3 garlic cloves
-
4 bay leaves
-
2 spring onions
METHOD
-
Remove the ends and leaves off the leeks, wash well and pull back a few of the outer leaves to rinse well as sometimes dirt gets stuck in here
-
Chop potatoes, onion, garlic and leeks into pieces and place in a large pot with the olive oil, salt, pepper and bay leaves and cover with hot water
-
Allow the water to start to boil then lower the heat and let simmer for 20 minutes, until all the ingredients are cooked.
-
Add the vegetable stock and allow to simmer for a further 5 minutes
-
Next remove the bay leaves from the mix and throw away
-
Then blend the mix in a blender for a smoother creamy textured soup, or you could blend only ¾ of the mixture and to keep a chunkier soup to mix with the creamy mixture
-
Serve out into bowls, sprinkle with chopped spring onions and enjoy
-
It tastes great warm or cold and remember to store in the fridge.