Leek and Potato Soup

1kg Potatoes peeled and cut into chunks
2 Leeks washed and sliced
1 Medium onion roughly chopped
1 Clove of garlic crushed
3 Chicken or veg stock cubes/4 tsp granules (or to taste)
1 Tablespoon olive oil
2 Tablespoon chopped fresh parsley
Salt and pepper to season
1l hot water

Great with Irish brown soda bread. Keeps for days in the fridge and can also be frozen. This soup is best kept simple. There is no need to add a lot of herbs or spices.

1. Heat large pot over medium heat and add the onions. Soften for about 5 mins. Add the garlic for one min and then add the chopped leeks. Sauté for about 3 - 4 mins until the leeks soften.

2. In the mean time combine hot water and stock cubes to make the stock.

3. Add the potatoes to the pot and sauté for one min. Add the stock just to cover the ingredients in the pot. The amount of liquid you use depends on your preferences for soup thickness. Bring to the boil and simmer for 20 - 25 mins or until the potatoes are fork tender.

4. Add the chopped parsley. Blend with a hand blender or wait to cool slightly and use a regular blender to blend in batches. If the consistency is too thick, add more stock water. Season with salt and pepper to taste.


Serving Size: Makes 6 bowls of soup