Leek and Potato Soup

This classic soup using seasonal leeks is so easy to make yet results in a creamy, satisfying and comforting soup that's ideal for lunch or a light dinner on chilly days.

Three great health benefits: beneficial for heart health, rich in antioxidants, source of fibre

Serves 3
Freezes well

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
4 leeks, trimmed and chopped (mine weighed approx 700g)
3 medium potatoes, washed and chopped with the skin left on (I used red potatoes and mine weighed approx 500g)
600ml vegetable stock
200ml water
Sea salt and black pepper, to taste
A couple of pieces of chopped leek, lightly sautéed in olive oil to top each bowl (optional)

Method:
1) Warm the olive oil in a large saucepan over a medium heat. Add the onion, followed by the garlic and lightly fry until softened.
2) Add the leeks and continue to cook, stirring regularly, until softened.
3) Add the potatoes and stir to combine with the other ingredients.
4) Add the stock. Bring to the boil and then reduce the heat and simmer for approximately 20 minutes. Top up with the water (use more or less depending on how thick a consistency you like your soup to have) and season to taste. Allow to cool.
5) Pour into a blender and blend until smooth. Reheat to serve.

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