Farmhouse vegetable soup for cold winter evenings

Preparation Time

Cook Time

Servings

Ingredients

4 Leeks

3 Potatoes

4 Carrots

1 Onion

Chicken stock cubes

Olive oil

You can use more or less leeks, potatoes, carrots etc depending on how many people you are feeding. I work on the basis of a large potato per person, a leek and a half each and two carrots each.

Instructions

Step 1:

1. Finely chop the onions and cook on a low heat with some olive oil or butter.

Step 2:

Step 3:

2. Boil the potatoes, steam the carrots and leeks (if you don’t have a steamer then a colander in a large saucepan with a lid on the top works just as well…. make sure you check it hasn’t boiled dry, I have burnt many… many…many saucepans this way)

Step 4:

Step 5:

3. When the onions are brown and soft add the leeks and cook for a few mins adding some black pepper.

Step 6:

Step 7:

4. Add a pint and a half of chicken stock.

Step 8:

Step 9:

5. Dice the potato and chuck it into the saucepan with the carrots

Step 10:

Step 11:

6. Cover and simmer on a low heat for as long as you like, topping up with water if it starts to reduce.

Step 12:

Step 13:

7. Eat with crusty wholemeal bread and snuggle up on the sofa…