Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


 2 tbsp extra virgin olive oil
 1 onion diced
 2 celery stalks, diced
 2 leeks, sliced
 4 potatoes, peeled and diced
 1 clove of garlic, crushed
 4 cups cups of chicken or vegetable stock
 salt and pepper

1

Heat a heavy based saucepan over a medium-high heat and add one to two tablespoons of olive oil plus the onion, celery and leek. Cook for 5-6 minutes, stirring often.

2

Add potatoes and garlic and cook for another 3-4 minutes.

3

Add enough stock to just cover the veggies plus a little salt and pepper and bring to the boil.

4

Reduce heat and simmer for 15 minutes or until potatoes are tender.

5

Remove from the heat, puree soup using a food processor or stick blender. Enjoy!

GF, DF and LF




Ingredients

 2 tbsp extra virgin olive oil
 1 onion diced
 2 celery stalks, diced
 2 leeks, sliced
 4 potatoes, peeled and diced
 1 clove of garlic, crushed
 4 cups cups of chicken or vegetable stock
 salt and pepper

Directions

1

Heat a heavy based saucepan over a medium-high heat and add one to two tablespoons of olive oil plus the onion, celery and leek. Cook for 5-6 minutes, stirring often.

2

Add potatoes and garlic and cook for another 3-4 minutes.

3

Add enough stock to just cover the veggies plus a little salt and pepper and bring to the boil.

4

Reduce heat and simmer for 15 minutes or until potatoes are tender.

5

Remove from the heat, puree soup using a food processor or stick blender. Enjoy!

GF, DF and LF
Potato and Leek Soup

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