Leek & Potato Soup Recipe

Ingredients:

• 6 – 8 leeks (depending on size) washed and chopped
• 1 large onion, peeled and chopped
• 2 lbs potatoes, peeled and diced
• 2 cloves of garlic
• 2 bay leaves
• 2 tablespoons olive oil
• 2 pints hot vegetable stock
• Salt and pepper to taste

Method:

1. Clean and chop the onion and leeks.  Heat the oil and saute them in it for about 5 minutes, stirring occasionally, until tender.
2. Crush the garlic and stir into the leeks/onions.
3. Peel and chop the potato into small, thinnish chunks and add to the pan. Gradually pour in the vegetable stock and allow to come to the boil. Add the bay leaves and season with salt and pepper.
4. Cover with a lid  and then reduce to  simmer for around 15 minutes until the potatoes are very soft.
5. Remove the bay leaves and transfer to a blender and blend until smooth.  Return to a clean pan and re-heat, adjusting the seasoning if necessary.

This makes enough for 8 portions – 4 for now and 4 for freezing. It’s really nice with some crumbled stilton added after blending. Just stir it in and allow it to dissolve into the soup. This does not have to be expensive –  after Christmas/New Year there’s always loads going cheap in the Supermarkets and it freezes!