Leek and Potato Soup
Prep time:
Cook time:
Total time:
Serves: 4
Perfect for lunch on a cold winters day, this hearty Leek and Potato Soup recipe uses the most basic ingredients and is straightforward to prepare.
Ingredients
- 3 large potatoes
- 1 leek
- 1½ vegetable stock cubes
- 200 ml soya milk
- 1 tbsp olive oil
- salt
- course ground black pepper
Instructions
- Peel the potatoes and cut them into 2 cm cubes.
- Cut the leek into thin round slices.
- Heat some olive oil in a saucepan over a medium heat and fry the potato and leek for about 3 minutes, mixing constantly.
- In a measuring jug mix 750 ml boiled water together with the stock cubes and then add this to the saucepan.
- Bring everything to the boil over a high heat then immediately reduce the heat and simmer for approximately 20 minutes, until the leek and potato are soft.
- Pour the mixture into a liquidiser or pour it into a measuring jug and use a hand blender to mix well. You may have to do this in several batches.
- Pour the blended soup back into the saucepan.
- Add the soya milk, salt and freshly ground pepper.
- Reheat gently for 3 minutes.
- Serve with thick crusty bread.
