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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

  1. Peel and slice the carrots, celery and onions.
  2. 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).
  3. Peel and slice the garlic.
  4. Add 2 tablespoons of olive oil to a large pan and put it on a high heat.
  5. Add the carrots, celery and onions, leeks and garlic and mix with a wooden spoon.
  6. 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.
  7. Peel and dice the potatoes into 1cm cubes.
  8. 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.
  9. Add the potatoes.
  10. Stir the soup thoroughly and bring it to the boil.
  11. Place the saucepan lid on fully this time then reduce the heat and leave it to simmer for about 10 minutes.
  12. 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.

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