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Leek and Potato Soup

leek and potato soup

Ingredients | Serves 4 | Cook 30 Mins

  • 1tbsp of butter
  • 1 onion, diced
  • 400g leeks
  • 400g potatoes
  • 900ml vegetable stock
  • 100ml cream (optional, or non-dairy substitute)

Method

  • Peel and dice the potatoes into small cubes. Chop up the leeks into about 1cm rounds.
  • In a stockpot, or other large pot, on the stovetop over medium heat, add the butter and let it melt. Add the onions and leeks, stir and let cook until softened, about 5 minutes.
  • Add the stock and the potatoes. Bring to the boil, then simmer for 20 minutes or until the potatoes are cooked and tender.
  • Blend the soup. A stick blender works well directly into the pot. If transferring to a blender, take great care with the hot liquid
  • Stir in the cream when smooth.
  • Add salt and pepper to taste.
  • Serve with fresh, crusty bread.

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