Perfect for the cooler months ahead, this hearty leek and potato soup is like a big warm hug.

Recipe by: Rosie Mansfield
Preparation Time: 10 minutes
Cook Time: 50 minutes
Serves: 4

Ingredients:

2 tbsp butter
2 tbsp extra virgin olive oil
2 large leeks, well cleaned and sliced
2 medium carrots, diced
2 stalks celery, diced
4 garlic cloves, minced
2 potatoes, peeled and diced
4 cups water
2 tsp vegetable stock powder
1 tsp salt
1 tsp pepper
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried parsley
2 bay leaves
½ tbsp fresh lemon juice

To serve

½ bunch fresh parsley, finely chopped
100g cheddar cheese, grated
Extra virgin olive oil

Method:

In a large pot heat butter and olive oil.

Add leeks, carrots and celery for 10 minutes.

Add garlic and cook for 1 minute.  

Add potatoes, broth, bouillon and all seasonings.

Cover and bring to the boil, then simmer for 30-40 minutes.

Remove bay leaves.

Hand blend soup until smooth.

Stir in lemon juice and half of the chopped parsley, reserving the rest to serve.

Serve with parsley, cheddar cheese and a drizzle of extra virgin olive oil.

This recipe is cooked using the Tefal Unlimited Premium Non-stick Induction Stewpot. Learn more about the product and the Unlimited Premium cookware range.

Posted 
May 6, 2021
 in the
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