Leek & Potato soup
Allergens 
Egg Free
Milk Free
Nut Free
Wheat Free
Ingredients
- 5 leeks sliced
- 1 garlic clove diced
- 1 onion diced
- 3-4 medium potatoes cut into 1cm cubes
- 1 stick celery optional
- Knob of unsalted butter*
- 500 ml stock using one low salt vegetable stock cube
Instructions
- Melt the butter in a large pan (use one that has a lid) over a medium heat.Knob of unsalted butter*
- Add the garlic, onion, leeks, potatoes and celery (if you’re using it) and fry on a medium heat for 5-10 minutes, continuously stirring until the ingredients start to soften.5 leeks, 1 garlic clove, 1 onion, 3-4 medium potatoes, 1 stick celery
- Add the stock and bring to the boil. Simmer with the lid on for around 10 minutes or until the ingredients are soft. Regularly stir the soup, you may need to add a little extra water depending on the consistency.500 ml stock using one low salt vegetable stock cube
- Remove from the heat and blend with a stick blender or in a food processor.
Notes
Cool any leftover soup within 2 hours and store in the fridge for 2 days, or freeze for up to 3 months.
When freezing, make sure you freeze it into usable sized portions & label. When you’re ready, either reheat straight from frozen or defrost overnight in the fridge and reheat until piping hot in a microwave or gently on the hob.
Space saving tip: Use Ziploc bags to freeze your leftover soup and freeze them flat. You’ll get much more space in your freezer and they’ll also defrost quicker too!
Products we used in this recipe 
Bowl & Spoon
