Potato and Leek Soup

Wintery weather calls for soupy goodness. My other half LOVES Potato and Leek Soup, so making this one was a no brainer.

I found the original recipe here on Taste.com.au, but have just made a few modifications to suit what was in my pantry at the time. It’s really quick and easy to make, making it the perfect soup to whip up for lunch or make in batches and freeze for work.

Ingredients

• 2 tablespoons of olive oil
• 2 medium leeks, trimmed, halved, washed, sliced
• 2 garlic cloves, crushed (or if you’re lazy like me, a heaped teaspoon of minced garlic)
• 800g Kestrel potatoes, peeled, cut into 2cm pieces
• 1.5 litres of Campbells Vegetable Real Stock
• Chopped fresh chives, to serve

Method

1. Heat oil in a large stock pan over a low-medium heat. Add chopped leeks and garlic. Coat well using a wooden spoon and cover for approx 5 minutes. Occasionally stir.
2. Add the cut potatoes. Mix well. Increase heat to high and add stock. Cover and allow to boil. Once boiled, reduced to medium-low heat and partially cover. Cook for approx. 20 minutes, or until potatoes soften.
3. Once cooked, set aside to slightly cool. Blend in batches.
4. If you want to eat it straight away, return to the pot and heat through on low-medium for a few minutes until heated through.
5. Serve with chives or a dollop of cream.