Potato and Leek Soup

by Claire Hammat (follow)
Easy (2874)      Vegetarian (1517)      Vegan (744)      Vegetables (486)      Winter (315)      Soup (256)      Cheap (51)     
This potato and leek soup is a quick and delicious dinner to have on a cold winters evening and will go down a treat with friends. It is also the perfect soup to make as a student because as well as being quick to make it is also very cheap to make too! It is ideally served with a fresh loaf of crusty bread.

Preparation Time: 8 minutes
Cooking Time: 30 minutes
Makes: 8 servings

2 large Leeks
5 large Potatoes
1 large Onion
1 tablespoon of vegetable stock
2 litres water
Salt and pepper to taste

Place the 2 litres of water with the vegetable stock in a large saucepan and put on a medium heat and cover.

Wash your potatoes and peel them. Once peeled diced into small squares approximately 1cm in size. Then place the potato into the saucepan.

Cut off the root and the dark green section of your leek and discard. Wash your leeks thoroughly and then cut side down, slice and dice leeks until in very small pieces and add to the saucepan.

Take your onion and cut directly in half top to bottom, chop off the ends on the onion and remove the peel and dice into small pieces once more and add to the saucepan.

Add a small dash of salt and pepper.

Now that all your ingredient are added to the saucepan place on a high heat and boil for 20-30minutes until the potato is completely soft.

Once all the vegetables are soft turn the cook top onto a very low heat. Depending on how creamy you like your soup you can use a potato masher or food processor to blend the soup to your required consistency.

Serve hot immediately, add salt and pepper to taste.

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