Leek and Potato Soup
- Mariann Sebok
- Nov 25, 2024
- 1 min read
Just me and my soulmate, leek and potato soup! Who needs anything else? 😊❤️
This Leek and potato soup is like a warm hug during an autumn or winter evening.
It's one of our favorite and go to meal in the colder months. But really, any excuse because we just love it. Serve it with some croutons or nice and fresh bread.
You may also use a slow cooker or just a pot.
Ingredients
2 tablespoon of olive oil
3 leeks washed thoroughly and sliced
3 medium size potatoes, washed, peeled and diced to large pieces.
About 1 L of vegetable stock
3 bay leaves
1/2 tablespoon of apple cider vinegar
Instructions
Heat the oil, add Leek, cover and fry it for around 5-10 minutes.
While the Leek is cooking, prepare the potatoes according to instructions.
Coat the potatoes in the oil, then add the stock and bay leaves.
Cook for around 25 minutes, until potatoes are nice and tender. In a slow cooker, it will take around 4 hours.
Add the apple cider vinegar, stir well and boil it back. Take out the bay leaves. Take of the heat and using a handheld blender (might use a potato masher if there's no blender) blend it to the consistency you like.
We like it nice and chunky but blend it smooth if you prefer.
Serve it with salt and pepper and dome nice bread or croutons. Dunk it in!
Enjoy 😉
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