Irish Leek and Potato Soup
Hearty, warming and absolutely delicious soup! Excellent for the colder days. Make this vegan by using vegetable stock and oil instead of the butter.
Ingredients
Serves: 4
- 50g butter
- 1 clove garlic, diced
- 1 small onion, diced
- 3 large leeks, diced
- 3 medium potatoes, peeled and diced
- 900ml chicken stock
- small handful chopped fresh parsley
- 1 bay leaf
- salt and freshly ground black pepper
- 1 vegetable stock cube
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Melt the butter in a large saucepan on medium heat and sauté garlic and onions for a few minutes stirring frequently.
- Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bay leaf and purée soup with a hand blender. Serve with buttered bread.
Tip:
Since you are puréeing the soup, you can roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!
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