Ingredients
- 6 medium potatoes
- 2 medium leeks
- 1 onion
- 3 cloves garlic
- 1 TBSP oil
- 1 TBSP butter
- 1 L vegetable stock
- salt and pepper
- chopped parsley or chives
Instructions
- Wash, peel and chop the potatoes.
- Wash and thinly slice the leeks (the light green and white parts only).
- Peel and mince the garlic.
- Peel and chop the onion.
- Heat the oil and butter in a pan over medium heat. Add the leeks, onion, garlic and season with salt and pepper.
- Cook until softened and then add the stock and the potatoes.
- Simmer for around 30 minutes until the potatoes are quite soft.
- Blend soup until smooth.
- Serve with crusty bread.
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Notes
You can add 1/2 cup of milk or cream to make it more creamy.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.