Leek and Potato Soup

15 Dec

This classic simple soup is transformed by the flavour of fresh bay leaves. There are two ways of cooking leek and potato soup; lightly until the leeks and potatoes are just tender or keep cooking it until the potatoes and leeks mush down, both are delicious.

Serves 4 Prep 10 min Cook 30-60 min

* 1 Onion, sliced
* 1 clove garlic, crushed
* 1-2 tbsp olive oil
* 4-6 Potatoes, peeled and thinly sliced
* 3 leeks washed trimmed & sliced
* 1 litre chicken or vegetable stock
* 3 bay leaves
* cracked sea salt & black pepper to taste

Fry onion & garlic in the oil until starting to brown. Add salt & pepper and leeks cook until softened. Add the stock, then the potatoes and bay leaves simmer over a low heat for 30 minutes for a vegetables in broth type soup or up to 1 hour until the potatoes are tender and starting to disintegrate into a thick soup.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: