Leek & Potato Soup
Serves 4
Time 1 hour
Ingredients
2 tbsp butter
2 tbsp extra virgin olive oil
2 large leeks, well cleaned and sliced
2 medium carrots, diced
2 stalks celery, diced
4 garlic cloves, minced
2 potatoes, peeled and diced
4 cups water
2 tsp vegetable stock powder
1 tsp salt
1 tsp pepper
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried parsley
2 bay leaves
½ tbsp fresh lemon juice
Serve
½ bunch fresh parsley, finely chopped
100g cheddar cheese, grated
Extra virgin olive oil
Method
In a large pot heat butter and olive oil.
Add leeks, carrots and celery and cook for 10 minutes. Add garlic and cook for 1 minute. Add potatoes, broth, bouillon and all seasonings. Cover and bring to the boil, then turn down to simmer for 30-40 minutes.
Remove bay leaves and hand blend soup until smooth.
Stir in lemon juice and half of the chopped parsley, reserving the rest to serve. Serve with parsley, cheddar cheese and a drizzle of extra virgin olive oil.