Leek & Potato Soup

Do you sometimes find a recipe that you love but it has a gazillion ingredients?  I prefer simple and easy recipes so I’ve come up with this one to warm your bellies.  Now you can spend more time in front of the fire instead of the stove.

Photographed by Deborah

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 5 cups)

2 tbsp olive oil
2 onions, roughly chopped
2 leeks, sliced
2 potatoes, peeled and sliced
2 garlic cloves, chopped
4 cups Homemade Chicken Stock
4 sprigs thyme
Salt & pepper to taste

Heat olive oil in a large saucepan and the onion, leeks and garlic on a low heat until lightly browned.  Add the potatoes, thyme and stock and bring to the boil.  Reduce the heat and simmer for about 25-30 mins with the lid on or until the potatoes are tender.

Season with salt and pepper.  Serve as it is (chunky) or purée with a blender until smooth.

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