Lunch · Soup

Leek & Potato Soup

I love this time of the year, Autumn for me is also the start of ‘Soup Season’! I love soup, it is so satisfying and can be made with virtually anything – within reason of course!
Today I made a big pot of leek & potato soup which went down very well at lunch time following a busy morning in town.
Ingredients 
1 Tbsp Rapeseed Oil
1 Onion, chopped
3 Leeks, sliced
3 Medium – Large Potatoes, cut into chunks
1 Litre Vegetable Stock
1 Tablespoon Cream
Chopped Parsley
Salt & Black Pepper
Method
*Heat the rapeseed oil in a large saucepan, then sauté the onion and leeks for about 5 minutes, until softened.
*Add the potatoes & stock, bring up to the boil, reduce the heat & simmer for 20 minutes, until the potatoes are cooked.
*Blend the soup until smooth, add the cream & parsley then season to taste.
*Ladle into warm soup bowls & serve with crusty bread.
This soup is delicious and also freezes very well, if you wanted to make large quantities at a time.
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