35 mins
Super easy
serves 6
About the recipe
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Ingredients
2 sticks of celery
2 medium onions
2 cloves of garlic
400g leeks
400g potatoes
olive oil
2 organic chicken or vegetable stock cubes
Top Tip
Usually eaten hot, it’s also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yoghurt.
Method
- Trim, peel and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
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