Leek + Potato Soup

Well, it wouldn’t be winter without Leek + Potato soup, this recipe only has 5 ingredients. It can be made the night before and put in the fridge, so it’s great for dinner parties or just a healthy hot meal for when you get in from a long day.

This recipe serves 4 as a starter portion size, or 2 for a main meal.

Ingredients – 

4 x medium red potatoes (peeled)

2 x veggie stock cubes

4 x leeks (washed and trimmed)

1L x boiling water

Black Pepper (for seasoning)

Method – 

  1. Place boiling water and stock cubes in a large pan and allow to simmer for 5 minutes, stiring once.
  2. Chop potatoes in to 1 cm squares and set aside.
  3. Chop leeks into 3cm wide pieces.
  4. Add leeks and potato to the stock, stir, allowing to simmer for 30 minutes.
  5. Use a potato mashed to mash the potato and leek into a pulp, use a wooden spoon to stir in together, seasoning to taste with pepper.
  6. Serve immediately  or allow to cool in a food storage box, and then refridgerate.

    If you are going to reheat your soup then warm it slowly on a low heat, to encourage the flavours.

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