Leek and Potato Soup
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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
Ingredients
- 600 g old potatoes
- 2 garlic cloves
- 350 g leeks (trimmed)
- 5 tbsp fresh parsley (chopped)
- 4 tbsp olive oil
- 1 carrot (grated, optional)
- 1.25 litres cold salted water or stock
Method
- Step 1 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.
- Step 2 Slice the leeks, add to the soup mixture and simmer for a further 5 minutes.
- Step 3 Coarsely mash the mixture and season.
- Step 4 Add parsley, and serve.
- Step 5 Dribble a tbsp of olive oil over each serving and serve.