Leek and Potato Soup
This Leek & Potato Soup is a winter staple that can be made quickly!
  • 2Tablespoons Olive Oil
  • 1 carrot, peeled and roughly sliced
  • 2 celerysticks , sliced
  • 2 onionlarge or medium size , finely chopped
  • 400grams leeks
  • 2cloves garlic, chopped
  • 400grams potatoes
  • 1.8litres chicken vegetable stockof /
  • Salt
  • black pepperFreshly ground
  1. Cut-off the dark green ends of the leeks; quarter them lengthways and wash under cold, running water and then cut them into 1 cm slices.
  2. Place a large pan on high heat and add the olive oil. Add the leeks, onion, garlic, carrot and celery and mix together with a wooden spoon. Cook for 10 minutes with the lid askew, until the carrots have softened slightly and the onions and leeks turn slightly golden in colour. In the meantime, peel the potatoes & cut them into 1 cm dice.
  3. Add the stock to the vegetables in the pan and stir to combine. Now add the potatoes. Stir to combine and bring the soup to a boil. Reduce the heat and simmer with the lid on for 10 minutes. Remove the pan from heat and add salt and pepper to taste. You could serve it as is or wait for it to cool, then blend it with an immersion blender and serve hot.