*optional extras – garliccelery, carrot, fresh herbs, a tin of chickpeas/white beans
Instructions
Sauté the green part of the leek (thinly sliced) in the oil/butter with diced potatoes until softening – about 8 minutes.
Add the thinly sliced paler part of the leek, optional extras like garlic, thyme, rosemary, diced celery or carrots etc and sauté for a few more minutes.
Add a stock cube and cover the vegetables with hot water.
Simmer until the potatoes are cooked through. Then either leave chunky or blend until smooth.
Taste and adjust the seasoning. I always like a squeeze of fresh lemon juice and some freshly ground black pepper in my soup to brighten and lift the flavours.
*Bulk it out and add some plant protein with a drained tin of chickpeas or white beans simmered into the soup.