This potato and leek soup recipe will keep you full and warm all through the winter time. 

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients: 

  • Potatoes (peeled and chopped) - 500g
  • Leek (chopped) - 1 large
  • Garlic (crushed) - 2 cloves
  • Olive oil - 1 tablespoon
  • Vegetable stock (hot) - 1 litre
  • Chives or parsley (fresh, chopped) - 2 tablespoons
  • Black pepper to taste

Methods: 

  1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook for 3 minutes, stirring often, until leek has softened. Add potato and cook for further 5 minutes.
  2. Add stock. Bring to boil. Reduce heat to medium-low and simmer for 15-20 minutes (until potatoes are tender).
  3. Allow to cool slightly for 5 minutes. Blend with stick blender.
  4. Serve with fresh chives or parsley and cracked pepper.

Storage: Once cooled completely, store in an airtight container in the fridge for 2 days or freeze.