Leek and potato soup


Serves

6 adults

Preparation time

15 minutes

Cooking time

25 minutes

Utensils needed

Chopping board
Chopping knife
Vegetable peeler
Saucepan
Hand blender or
liquidiser
Wooden spoon
Measuring jug

Ingredients

  • 1 small onion
  • 3 or 4 leeks
  • 1 teaspoon of vegetable oil
  • 2 medium potatoes
  • 1 low-salt stock cube dissolved in 850 ml of boiling water

Method

  1. Peel and chop the onions.
  2. Wash, peel and slice the leeks.
  3. Wash, peel and chop the potatoes into cubes.
  4. Place the onions and leeks in a saucepan with a little water and cook
    gently for about 5 minutes or until soft.
  5. Add the potatoes and the vegetable stock.
  6. Allow the mixture to simmer for 20 minutes or until the potatoes
    are soft.
  7. Once cooked, liquidise the mixture with a hand blender or liquidiser.
  8. Return the blended soup to the saucepan and reheat without boiling.
  9. Serve and enjoy.

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