Easy Potato & Leek Soup
Download a printable PDF version of the recipe.
Vegetarian
Vegan
Ingredients
Makes 6 serves (perfect for freezing or refrigerating)
- 1kg potatoes
- 1 onion
- 3 leeks
- 3 sticks of celery (optional)
- 1.25 litres vegetable stock
- 2 tablespoons butter (optional)
- salt, pepper & dry mixed herbs
- minced garlic
Method
- Roughly chop the vegetables into similar sized chunks.
- Heat a pan with a generous amount of oil. Sweat the onion, celery and leeks. Add the butter (if desired) and 2 teaspoons minced garlic.
- Add the potatoes, a sprinkle of pepper and dry mixed herbs. Stir the pot, then add in the stock.
- Bring the pot to the boil, reduce the heat to a simmering temperature and put the lid on. Simmer for about 15 minutes.
- Once potatoes are soft, blitz soup with a hand blender or food processor.
- Taste the soup and add seasoning as needed.
- Best served with warm, home-baked bread – we have a recipe for that!
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
