Potato and Leek Soup

Another soup for those damp and dark nights. Simple flavours and great for making a big batch to freeze down for a quick meal or a starter for guests.

You’ll Need

  • 1kg Potatoes – I used a mix of red skin and baking potatoes
  • 750g Leeks
  • 2 Onions – White or Red
  • 2 Large Carrots
  • 1.5 Pints Hot Vegetable Stock
  • Seasoning

To Make

  • Rough chop the onions and put into a large saucepan with preheated oil – soften the onions on a low heat
  • Whilst the onions soften, rinse and dice the potatoes and carrot, leaving the skin on (but cut out any blemishes) and pop into the pan with the onions
  • Cut the top and bottom off of the leeks, and run a knife down the length of them so you can rinse out any trapped soil and sand from the layers. Once clean, rough chop and add to the pan – give it a stir and leave for about ten minutes
  • Once the potatoes have softened, pour in the stock. The stock should cover the vegetables, so add a bit more hot water if needed. Season with lots of black pepper, some salt and a splash of spice – tabasco is perfect, cayenne pepper or chilli flakes work well, as would a splash of your favourite hot sauce – the aim is to add flavour not heat
  • Blend with a stick blender, leaving a bit of texture, add some more seasoning if needed
  • Serve up or freeze down as soon as possible

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