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Leek and potato soup with crusty bread on a rustic wooden table

Leek & potato soup

With garlic & celery

Leek and potato soup with crusty bread on a rustic wooden table

35 mins

Super easy

serves 6

About the recipe

This super-simple classic leek and potato soup is satisfying and nutritious, too.


nutrition per serving

132

Calories


5.1g

Fat


0.7g

Saturates


5.7g

Sugars


0.9g

Salt


3.6g

Protein


19g

Carbs


2.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Ministry of Food

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

2 sticks of celery

2 medium onions

2 cloves of garlic

400g leeks

400g potatoes

olive oil

2 organic chicken or vegetable stock cubes

Top Tip

Usually eaten hot, it’s also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yoghurt.

Method

  1. Trim, peel and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
  2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
  3. 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.
  4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
  5. 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.
  6. 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.
  7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

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