Leek & Potato Soup
Simple speedy and scrumptious, this soup recipe is just the ticket whenever you need some comfort food.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
500 g leeks (thinly sliced)
330 g potatoes (chopped into small chunks)
650 ml vegetable stock
1 tsp Dijon mustard
2 tbsp olive oil
salt & pepper
Recipe:
Heat the olive oil in a saucepan. Fry the leeks and potatoes for 3-4 minutes over a medium-high heat.
Season with a generous pinch of salt and pepper, then add the stock. Bring to a boil, then reduce the heat and simmer until the vegetables are tender (10-15 minutes).
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.
