Leek and potato soup

READY IN: 50mins
Top Review by Scoob

This is my family's favourite soup. It's absolutely brilliant. I add a little worcester saucer and a little oregano and instead of blitzing it all, I mash it with the potato masher. That way, after you've dipped your crusty bread in, you're left with some mashed potato at the bottom of the bowl. Yum yum!! A fantastic soup that warms your insides on a cold day. Thank you so much for this recipe!

Directions

  1. in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked.
  2. Make up the stock, to how much soup you require and add to veg.
  3. Cook a little longer, making sure the veg is all cooked.
  4. Zap it all with a hand blender and check seasonings.
  5. It shouldn't need salt as the stock will have salt.
  6. Eat with crusty bread.

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