Perfect for a light lunch or an evening meal, this fresh leek and potato soup goes perfect with the crunch of seeds and croutons. Mmmm.
From your groceries box:
2 leek tops (green part only)
From your cupboard:
Vegetable stock cube
salt to taste
Peel and dice 2 potatoes (saving the peelings for later). If your onions are as big as the ones in my box (easily tennis ball size), you’ll only need a quarter of one, otherwise dice a small onion.
Prepare the leeks. I’m using the green tops of two leeks (and saving the white ends for another dish). Cut off the green parts, and slice them in half lengthways. Give them a really good wash under the tap to remove any earth that may have accumulated in the fields. Then slice thickly.
Pop all the ingredients in a saucepan and fill with cold water so it just covers the veg. Cook on a medium heat until the potatoes are soft (around 15-18 minutes).
If you’re a fan of a chunky soup, leave the veg whole. Otherwise, blend for about 30 seconds till smooth.