Leek and potato soup

Just made this for lunch and as hubby said it’s probably my best soup ever, thought I’d post it up. Unfortunately, didn’t take pictures of the soup before it was all gobbled up :0)

Ingredients:

  • 10 ml extra virgin olive oil
  • 1 small onion finely chopped
  • 1 leek, finely sliced (don’t forget to wash well to get rid of all the grit)
  • 200 g new potatoes, washed, peeled and diced into 1cm pieces
  • 1 inch fresh ginger grated
  • 1 pint water mixed with a single of Kallo vegetarian stock
  • 20 mls double cream (optional)
  • 100ml semi skimmed milk (optional)

Cooking

  • Heat the oil in a large pan
  • Sweat the onions which takes about 2 minutes (i.e. cook until translucent but not brown)
  • Add the leeks and ginger and cook for another 2 minutes stirring frequently
  • Add the potatoes and again, stir for a few minutes
  • Add the stock, bring to the boil and then simmer until the potatoes are soft
  • Blitz with a blender so it’s all combined
  • Stir in the cream and milk (do a bit at a time until you are happy with the consistency)
  • Serve with cheese on toast.
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