Posted in Slow Cook

Leek and Potato Soup

Leek and Potato Soup

Can’t beat a bit of home made soup! It is very easy and quick to make, however it does require a blender.
Cut up two medium peeled potatoes into small chunks and cut up two leeks into 1cm discs. Let both the potatoes and leeks ‘sweat’ in a heavy based pan, with a splash of oil. (Cook with the lid on stirring every couple of minutes to make sure nothing sticks on the bottom until the leeks and potatoes are soft) Once the leeks and potatoes are soft, add a vegetable stock cube and 1 cup of hot water. Use common sense with the liquid, add it slowly and stop when you think it looks ‘liquidy’ enough. After you have added the water the fun begins. Start blending the soup until it looks thick and creamy. If you want to make the soup a bit more fluid add some milk and stir and keep adding until the right consistency. Add lots of pepper and a bit of salt, serve with chunky bread and enjoy!
P.S. Top tip, soup freezes really well

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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