Ultimate Leek and potato soup

Preparation Time

h m

Cook Time

h m

Servings

Ingredients

1 tbsp butter

200g washed (roughly chopped) potato

1 large cleaned and sliced leek

1 small roughly chopped onion

1 large clove of garlic (roughly chopped)

400ml vegetable stock

salt and pepper to taste (the more pepper the better!)

Instructions

Step 1:

(i use an immersion blender, Wilkinsons sell them for as little as £6 and they are really worth it for smoothies and soups throughout autumn and winter, and you can froth your own hot milk with them too)

Step 2:

Step 3:

Add the butter to a hot pan along with the leek and onion.

Step 4:

Step 5:

Stir occasionally for 10 minutes adding the garlic after 5.

Step 6:

Step 7:

Add the potatoes and stock.

Step 8:

Step 9:

Simmer until potatoes are falling apart.

Step 10:

Step 11:

Blend

Step 12:

Step 13:

Taste and add salt and pepper to your liking – feel free to add a little more water if the soup is too thick for you

Step 14:

Step 15:

Let cool before putting in the fridge – will last 5 days in the fridge or up to 12 months in the freezer. (portion before freezing – i suggest a large ice cube tray as it will defrost faster)

Step 16:

Step 17:

50p for 4 servings (depending on what stock you use – average of prices from all supermarket stores within the uk) I work that out to 12.5p per serving!