Leek and Potato Soup
A super hearty, nourishing soup that's simple to make—perfect for warming you up on a cold winter evening!
Takes 35 minutes
Serves 4
Ingredients
- 1 medium onion
- 3 cloves of garlic
- 600 g leeks about 2 large leeks
- 600 g potatoes 3-4 medium potatoes
- 2 teaspoons salt
- 2 litres vegetable stock
- ½ teaspoon black pepper
Optional:
- Juice of ½ a lemon for serving
- 1 bay leaf
Instructions
- Prepare the vegetables:Peel and finely chop the onion and garlic. Chop the potatoes and leeks into small bite-sized pieces and rinse well, making sure to use the full length of the leek, including the green tops. These will add a lovely light green colour and flavour to the soup.
- Cook the onion and garlic:Place a large saucepan over high heat. Once it heats up, add the onion and cook for 3-4 minutes, stirring regularly. Add the garlic and cook for a further minute, continuing to stir. If any of the vegetables start to stick, add 3 tablespoons of water and use the back of a wooden spoon to deglaze the bottom of the pan and incorporate the flavours.
- Cook the potatoes and leeks:Add the chopped potatoes and leeks to the pan along with the salt. Cook for 2 minutes, stirring regularly, then place the lid on the pan, reduce the heat to medium, and leave to sweat for 5 minutes (add the bay leaf now, if using).
- Add stock and simmer:Add the vegetable stock and black pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook until the potatoes are soft, approximately 15 minutes.
- Blend the soup:Remove from the heat and blend until smooth.
- Serve:Serve with a squeeze of lemon juice (if desired) and enjoy!
Nutrition
Calories: 284kcalCarbohydrates: 51gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1205mgPotassium: 954mgFiber: 7gSugar: 8gVitamin A: 2507IUVitamin C: 50mgCalcium: 119mgIron: 4mg