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Leek and Potato Soup

Updated February 23, 2016
This image courtesy of David Loftus

What a classic soup! Usually eaten hot, it’s also surprisingly delicious eaten refrigerator-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt.  

Serves8

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low calorie, low cholesterol, low saturated fat, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturesavory

Type of Dishcold soup, hot soup, soup

Ingredients

  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 1 pound leeks
  • 2 cloves of garlic
  • 1 ¾ quarts chicken or vegetable broth, preferably organic
  • 1 pound potatoes
  • Olive oil
  • Sea salt and freshly ground black pepper

Instructions

  1. To make your soup:

    Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

    To serve your soup:

    Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving bowls.

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This recipe is inexpensive, easy to make and delicious to eat! It's a favorite at our house. I add turmeric and a grind of black pepper to the frying vegetables. Firstly for the golden colour the soup gets and secondly for the awesome health benefits of turmeric. Jamie Oliver is a genius when it comes to cheap, fast, nutritious meals!

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