
OK, this soup is no looker but don't let that put you off because it never fails to please. Go on, give it a try.
Leek And Potato Soup Ingredients
- extra virgin olive oil (aceite de oliva virgen extra)
- 2 large leeks (puerros)
- 4 potatoes (patatas)
- 1 garlic clove (diente de ajo)
- 2 pints of good vegetable stock (caldo de veduras)
- 1/2 tsp thyme leaves (hojas de tomillo)
- bay leaf (hoja de laurel)
- chives (cebollino)
- freshly ground black pepper (pimienta recién molida negro)
Vegan Potato Leek Soup Preparation
- Trim the rough ends from the leeks, cut lengthways and then slice into 2.5cm/1 inch chunks. Finely slice the clove of garlic and dice the potatoes to the same size chunks as the leeks.
- Heat 2 tbsp of olive oil in a large saucepan; add the leeks, garlic and thyme leaves and cook very gently over a low heat for about 10 minutes, stirring occasionally, until the leeks and garlics are soft and succulent but not browned.
- Add the potatoes to the mixture and stir for a minute or two, then add 2 pints of best quality vegetable stock, a bay leaf and freshly ground black pepper, simmer for 30 minutes until the potatoes are tender but not breaking up.
- Ladle the leek and potato soup into warm bowls and garnish with fresh chives and a drizzle of olive oil.
- Serve with warm crusty bread and some green olives on the side.
Leek And Potato Soup No Cream

- Preparation: 10 minutes
- Cooking time: 50 minutes
- Oven temp: cook on hob
- Difficulty: easy
- Serves: 3-4
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