Leek and potato soup
27 Sep 2015
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
This is a very simple recipe - perfect for using up leftover potatoes and leeks. The following leek and potato soup takes little time or effort to make, yet it's very tasty and rather filling! Serve it with a crusty roll or a slice of wholesome bread.
Ingredients
- 50g butter or dairy free spread
- 1 onion
- 3 leeks
- 250g potatoes
- 900 ml vegetable soup
- Salt and pepper
- Yogurt (optional)
- 2 Tbsp chopped chives
Instructions
- Chop the onion and slice the leeks. Peel the potatoes and cut them into 2 cm cubes.
- Melt the butter and add the potatoes, leeks and onion. Stir for a few minutes, until the onion softens. Pour in the vegetable broth, bring it to the boil, then on low heat cook for 15 minutes.
- Season with salt and pepper to taste.
- Blend the soup till thick and creamy.
- Serve it with a dollop of yoghurt and some chopped chives.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Soup - Supper
- Cuisines: - British
- Occasions: - Bonfire Night
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free - High Fibre - Vegan
- Skill Levels: - Easy
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