Tuesday, 5 November 2013

Leek & potato soup (1 colour)

Olive oil - 1 tbsp
Leeks - 2, washed and thinly sliced
Onions - 2 large, chopped
Garlic - 3 cloves, finely chopped
Peeled potatoes - 450 g, chopped into 1 cm cubes
Vegetable stock - 1 litre

1) Heat the oil in a large saucepan. Add the leeks and onions and cook for 5 minutes, stirring regularly. Add the garlic and cook for another minute.
2) Add the potatoes and stock to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes.
3) Blend until smooth, in batches if necessary. Return to the pan and reheat. Serves 4.


  1. It can be thickened by using some 'soup mix' of lentils, pearl barley, etc. I often use asparagus with it as well but I put that in after the soup has been brought to the boil rather than with the leeks.
    Any combination like this is always welcome where I'm concerned.

    1. Great. I've never liked leek and potato soup before - tinned just doesn't cut it in my opinion.