Leek & Potato Soup
This simple speedy recipe is the comfort you need on a cold day.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 30
Ingredients:
500 g leeks
330 g potatoes
650 ml vegetable stock
1 tsp Dijon mustard
2 tbsp olive oil
salt & pepper
Recipe:
Peel and chop the potatoes into small chunks. Wash the leeks thoroughly and thinly slice.
Heat the olive oil in a wide saucepan and fry the leeks and potatoes for 3-4 minutes on medium high heat.
Season with a generous pinch of both salt and pepper, then add the stock. Bring to a boil then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
Blend until smooth, adding in the Dijon mustard and seasoning to taste. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
