Leek, Carrot & Potato Soup
Another simple, tasty and nourishing soup. Good use of leftover unused vegetables if you have them. Most of my soups are prompted by what I’ve got to hand on a busy morning!
I haven’t added it on this occasion but a garnish of fresh coriander goes well with this dish.
Leek, Carrot & Potato Soup
Another simple, tasty and nourishing soup. Good use of leftover unused vegetables if you have them. Most of my soups are prompted by what I’ve got to hand on a busy morning!
I haven’t added it on this occasion but a garnish of fresh coriander goes well with this dish.
Open in Cookpad AppSteps
- 1
Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- 2
Add the garlic, stir and continue fry for another minute.
- 3
Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- 4
Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- 5
Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- 6
Remove from heat, taste and season to taste.
- 7
Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- 8
Serve piping hot, with fresh rolls or chunks of granary bread.
Cooksnaps
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