Leek & Potato Soup

A perfect winter warmer. Quick, cheap & easy. 

Ingredients

2 large leeks

3 medium potatoes

1 carrot

Salt & Pepper

Optional: Onion, thyme, bay leaf, stock 

Estimated time: 1hour

Method

1. Peel and chop the potatoes and carrots. Chop the leeks.

2. Heat some oil in a pan then gently fry the leeks for 3-5 minutes until they begin to soften. Boil the kettle. 

3. Add the potatoes and carrots and stir. 

4. Pour the boiling water into the pan until it covers the contents. You can add a stock cube (chicken/veg) to this if you wish.

5. Season the soup with salt, pepper and herbs. I chose thyme and I also added a bay leaf for some extra flavour. 

6. Bring to the boil, then simmer for 30-40minutes until the water has reduced and the veg is soft.

7. Take the pan off the heat and remove the bay leaf (if used).

8. The sensible thing to do next is allow the soup to cool before you blend it, however if you can't wait (like me), allow it to cool slightly then blend with a hand blender.  Hold a tea towel around the blender to avoid splashes/hot soup in your face.

9. ENJOY! Add cream/cheese to the top if you wish.