Leek and potato soup
It’s hardly a new combination; leek and potato soup has been satisfying the bellies of many a warmth craver since long before my time. But this week it was all I felt like cooking because it’s cheap, tasty and quick. Here’s a vegan recipe that, when blended, is deliciously creamy.
Serves four to six
- 1 TBSP x extra-virgin olive oil
- 2 leeks, well washed and thinly sliced
- 2 x onions, diced
- 1/2 tsp x sea salt
- 3 x garlic cloves, crushed
- 1/2 tsp x nutmeg
- 500g x potatoes, peeled and cut into 2-cm cubes
- 3-4 cups x vegetable stock (use only 3 if you want a thicker soup)
- Fresh thyme leaves or chives to garnish (optional)
Heat a soup pot over low-medium and add the oil. Add the leeks, onion and salt. Cook, stirring often, for about 5 minutes until the onion starts to turn translucent. Stir in the garlic and nutmeg and cook for a further minute.
Add the potatoes and vegetable stock, then cover with a lid and bring to the boil. Once boiling, lower the heat to a simmer and cook for about 20 minutes. Season with salt and pepper if needed and serve as is or blend until smooth. Garnish with fresh thyme leaves or chives (optional).
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