Leek and Potato Soup Recipe
By Jessica, November 19, 2010
Leek and potato soup is a lovely easy soup to make in winter. As well as being high in fiber, leeks contain potassium which helps to reduce blood pressure and vitamin C which is known to help prevent colds and flu. Leeks are easier to digest than regular onions and contain calcium which strengthens bones, they also have anti-arthritic properties, great if you find winter makes your joints ache.
Ingredients
2 carrots
2 sticks of celery
2 medium onions
400g leeks
2 cloves of garlic
400g potatoes
Olive oil
2 chicken or vegetable stock cubes
Salt and ground black pepper
Directions
- Peel and slice the carrots, celery and onions.
- Cut the ends off the leeks then slice them into quarters lengthways. After rinsing them in cold water cut them into small slices (about 1cm).
- Peel and slice the garlic.
- Add 2 tablespoons of olive oil to a large pan and put it on a high heat.
- Add the carrots, celery and onions, leeks and garlic and mix with a wooden spoon.
- Put the lid on the saucepan but leave a gap. Cook for about 10 minutes, the carrots should be soft but still have shape. The onions and leeks should be slightly golden.
- Peel and dice the potatoes into 1cm cubes.
- Put the stock cubes into a jug and add in 1.8 litres of boiling water. Stir this until the stock cubes have dissolved then add this to the vegetables.
- Add the potatoes.
- Stir the soup thoroughly and bring it to the boil.
- Place the saucepan lid on fully this time then reduce the heat and leave it to simmer for about 10 minutes.
- Before serving the soup you can season it to taste with salt and pepper. It can be served as it is of puréed to make it creamier.
