LEEK AND POTATO SOUP

This is the simplest soup to make, only 2 ingredients, leeks and potatoes!

INGREDIENTS
Leeks

Potatoes

Olive Oil

Chicken Stock

Salt and Pepper

METHOD

I'm afraid this is another recipe that I do by eye and taste.  You basically want about equal quantities of leeks and potatoes. I don't liquidise it so you need to bear that in mind when chopping the leeks and dicing the potatoes.

Clean and carefully wash the leeks, making sure no dirt remains.

Slice lengthways and then chop crossways.  Add to a large pan.

Peel and dice the potatoes, add to the pan.

Add a little olive oil, and on a medium heat sweat the leeks and potatoes for about 10 minutes, turning frequently, making sure that they don't catch and brown.

Add water and chicken stock cubes or bouillon powder.  Simmer until the potatoes are tender and collapsing.  With a potato masher, mash a few of the potatoes in order to thicken the liquid.  

Add salt and pepper to taste. 

Serve with crusty bread.

Variation:  Leek and Potato Soup is usually liquidised to a smooth consistency and if this is your preference you can blitz it in the pan with a stick blender.  I usually make a huge pan and then blitz half of it. Serve with a swirl of cream and croutons.