A simple yet filling and delicious Leek and Potato soup. Prepare this the night before so that it is ready to reheat at lunch the following day. It can also be easily made at lunchtime to be eaten immediately.
Leek and Potato soup is easy to make yet filling
- 500g/1lb potatoes
- 4 large leeks
- 1 large onion
- 1 litre/2 pints vegetable stock
- Butter or extra virgin olive oil
- Peel the tough outer part from the leeks. Chop off the root then thinly slice until the slices become green.
- Peel and slice the onion.
- Heat the butter or olive oil in a large pan then add the leeks and onions. Cover the pan and allow the vegetables to sweat for around 15 minutes, stirring occasionally.
- While the leek and onion are sweating in the pan, peel and chop the potato. Add to the pan and stir so that the potato gets coated with the oil or butter. Fry for a few minutes longer.
- Pour in the vegetable stock then add some salt and pepper to taste before bringing to the boil. Parsley can also be added at this point for a slightly different flavour. Reduce the heat to a simmer then cook until the potato is beginning to break up a little. This will take 20-30 minutes and the purpose is to thicken the soup a little.
- Ladle the soup evenly into 4 bowls then sprinkle each with a little fresh parsley. Serve with chunks of Delicious Rustic Bread
Serve with some crusty bread