Leek & potato soup
With chunky carrot & celery
Leek & potato soup
With chunky carrot & celery
“This super-simple classic leek and potato soup is satisfying and nutritious, too. ”
Serves 6
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
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Calories 139 7%
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Fat 5.4g 8%
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Saturates 0.7g 4%
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Sugars 7.8g 9%
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Salt 1.2g 20%
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Protein 3.9g 8%
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Carbs 21.1g 8%
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Fibre 4.1g -
Of an adult's reference intake
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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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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.
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© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited