Potato & leek cream soup

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It’s getting really cold and wet here in London. What kind of comforting food would best suit these nights then? How about a soup? With two of my favourite ingredients, potatoes and leeks? Smooth yet tangy, this is one of my definite yes for a warming supper. And it’s really easy and quick to prepare too! Awesome when you come back from work and don’t want to make a big mess in the kitchen but still eat something nice!

INGREDIENTS (serves 3)

  • 8 medium sized baby potatoes, thoroughly washed and chopped in chunks
  • 1 big leek, outer layers removed, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 750ml vegetable stock
  • 2 spring onions, sliced
  • grated Parmesan cheese
  • ground black pepper to garnish

In a large saucepan, heat the oil and fry the leek until softened. Add the potatoes and fry them for a couple of minutes. Pour in the stock, and simmer for approximately 20 minutes, or until the potatoes are softened. Remember, the smaller the chunks, the quicker the soup will cook!

Now it’s time to put your hands on the immersion blender. Whiz the soup until it’s velvety creamy. Scoop it into bowls, sprinkle parmesan, spring onions and some black pepper and serve. If you want to add extra creaminess, dollop some Greek yogurt, and if you want a hot punch sprinkle some smoked paprika instead of the pepper!

Potato and leek soup





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