Leek and Potato Soup – Healthy January
Nothing beats a hot soup with fresh bread on a cold January day and my go to easy soup is always leek and potato soup.
I remember my mum teaching me how to make it when I was little and thinking then how complicated it was but now as I bake a lot I realise how easy it is. It tastes great the day you make it but even the better the day after.
Leeks are usually one of those vegetables in the reduced section of the supermarket which is why I make this soup so much! It’s a cheap, healthy, filling, easy and tasty meal.
This soup works well chunky or pop it in the blender when it’s cooked.
– 2 onions
– 2 medium leeks
– 2 potatoes
– 1 vegetable stock cube
– 1 chicken stock cube (use 2 veg if you prefer)
– 4 pints of water
– Peel and chop up the onion.
– Add the onion to a large pan with a dash of oil and soften gently on a low heat.
– Remove the outer layer of the leek and chop them up.
– Add the leeks to the onion and soften them together.
– Add the stock cubes and water and turn up the heat.
– Peel and chop up the potatoes into small-ish chunks and add to the mix.
– Bring to the boil and then reduce the heat and allow the soup to bubble away until the potato is cook.
– Season with salt and pepper to taste.
– If you have a blender whiz up the soup.– Pop the soup back into the pan and bring to the boil again before serving.
I was very excited to use my brand new heart spoon!