Leek & potato soup
With chunky carrot & celery
Leek & potato soup
Serves 6
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
Jamie's Ministry of Food
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Ingredients
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- 400 g leeks
- 400 g potatoes
- olive oil
- 2 organic chicken or vegetable stock cubes
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Jamie's Ministry of Food
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Method
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Tips
Soup doesn't have to be boring or predictable, pimp it up a bit! Try grilling, toasting or baking chunky croutons or slices of ciabatta bread to serve alongside, or tear in soft herbs at the last minute for an added flavour boost.
Jamie's Ministry of Food
