© David Loftus

Leek and potato soup

method

What a classic soup! Usually eaten hot, it’s also surprisingly delicious eaten refrigerator-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt

To make your soup
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼-inch dice. Add the boiling broth to the vegetables . Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on

To serve your soup
Remove the pan from the heat. Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving



This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009

serves: 6—8

ingredients

• 2 carrots
• 2 celery stalks
• 2 medium onions
• 1 pound leeks
• 2 cloves of garlic
• 1 ¾ quarts chicken or vegetable broth, preferably organic
• 1 pound potatoes
• olive oil
• sea salt and freshly ground black pepper