Leek and potato soup

Recipe by ann teapot
READY IN: 50mins
SERVES: 8
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Make up the stock, to how much soup you require and add to veg.
  • Cook a little longer, making sure the veg is all cooked.
  • Zap it all with a hand blender and check seasonings.
  • It shouldn't need salt as the stock will have salt.
  • Eat with crusty bread.
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