Leek and Potato Soup

Smooth and creamy, a little sweet and full of flavour, this soup is a bowl full of goodness. I love how easy this was to make and how far it went. I chose to purée my soup but it could easily be served as whole vegetables in a broth. Either way, paired with a green salad and a hunk of hearty bread this soup makes a great dinner or lunch.

With thanks to Jamie Oliver from his cookbook Jamie’s Food Revolution

Serves 6-8

2 carrots
2 celery stalks
2 medium onions
1 pound leeks (about 3 large)
2 cloves of garlic
1 3/4 quarts (7 cups) chicken or vegetable broth, preferably organic*
1 pound potatoes (about 4)
olive oil
sea salt
freshly ground black pepper
  1. Peel and roughly chop the carrots
  2. Slice the celery
  3. Peel and roughly chop the onions
  4. Cut the ends off the leeks, quarter them length wise, wash them under running water, and cut them into 1/4 inch slices
  5. Peel and slice the garlic
  6. Put the broth in a sauce pan and heat until boiling
  7. Place a large saucepan on a high heat and add 2 tablespoons of olive oil
  8. Add all your chopped and sliced ingredients and mix together with a wooden spoon
  9. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
  10. Peel the potatoes and cut them into 1/4 inch cubes
  11. Add the boiling broth to the vegetables
  12. Add your potatoes
  13. Give the soup a good stir and bring to a boil
  14. Reduce the heat and simmer for 10 minutes with the lid on

To serve

Remove the pan from the heat, season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving bowls.

Kathryn’s notes

*to keep this vegan and plant-based use vegetable broth

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