As winter draws ever nearer, it’s the time of year to be making food that will provide comfort and warmth on a cold day. This hearty leek and potato soup will do just that and is delicious served with a crust of whole meal bread and butter.
Ingredients
- 2 leeks
- 3 cloves of garlic
- 1lb of potatoes
- 4 cups of vegetable stock
- Flour
- 1 cup of butter
- Thyme
- Salt
- Black pepper
- Single cream (optional)
Instructions
- Chop up your leeks into small cylinders and fry in your butter until soft. Next fry your crushed garlic. Add a bit of flour at this point to thicken your soup later down the line.
- Chop up your potatoes into small chunks and add them to your pan along with your cups of vegetable stock. Allow them to cook for 15 minutes and add salt and thyme at this point.
- Once the potatoes are cooked, use a hand blender to blend your soup until it is smooth. Add black pepper generously and salt if needed. You can remove the soup from the heat and add single cream if you want to.
- Serve with bread and enjoy!
