Leek and Potato Soup Recipe

This leek and potato soup recipe really couldn't be any simpler to make! It's easy to see why this particular soup has become a firm favorite with so many people, and it will feed the whole family for only a few dollars.

Preparation Time 10 mins - Cooking Time 20 mins - Serves 4

16 small potatoes, peeled and chopped into small-medium sized chunks

2 leeks, finely chopped

1 liter vegetable stock

Butter

Salt and black pepper to season

Method

1. Melt a small amount of butter in a large saucepan and add the potatoes and leeks. Saute over a low heat for 5 minutes.

2. Next, add the vegetable stock, a generous pinch of salt and pepper, bring to the boil, cover, and simmer for approximately 15-20 minutes until the potatoes are fully cooked.

3. Ladle into warmed bowls and enjoy. Alternatively, if you prefer a less chunky soup, you can instead blend the cooked soup in a food processor for a few moments until a smoother consistency is achieved.

Variations

I sometimes add in some diced carrots, onions or swede into the potato soup for a bit of variety. And if you particularly like creamy soups, you could even stir a few spoonfuls of low-fat single cream into the cooked soup and warm through for a few minutes.

Top Tip

To make sure they're at their very best, always avoid potatoes which have started to sprout.

Nutrition Nugget

Potatoes are a good source of dietary fiber, Vitamin C, and Vitamin B6.

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