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Leek and Potato Soup
Serve with fresh bread. Alternatively eat with sundried tomato bread or olive bread. Mixture can be pureed with a little cream. Adding carrot gives it a slightly sweeter taste.
- Serves 4
Method
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Peel and thinly slice the potatoes and garlic. Add salted cold water or stock to the potatoes and garlic, bring to the boil and simmer for about 10 minutes.
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Slice the leeks, add to the soup mixture and simmer for a further 5 minutes.
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Coarsely mash the mixture and season.
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Add parsley, and serve.
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Dribble a tbsp of olive oil over each serving and serve.