Leek & Potato Soup

Ingredients

  • 3 large Leeks
  • 5 medium Potatoes
  • 1.5 litres Stock
  • Seasoning - Salt and Pepper

Method

Wash and peel the leeks and potatoes.

Chop the vegetables finely, into bite sized pieces.

Put all the chopped vegetables in a large pan with the stock and heat until boiling.

Turn down the heat, cover with a lid and cook gently for 30 minutes.

Season and serve the soup hot.

Options

Lots of other vegetables could be made into soup. Carrots, swede, parsnip, cabbage, onions, garlic or peppers could be used.

Keep the potatoes because they help make the soup thick.

For extra flavour, add chopped cooked vegetables, chicken, meat or grated cheese for the last five minutes of cooking.