Leek, Potato & Garlic Soup
For a simple soup using up cupboard leftovers, to create a delicious and nutritious meal, look no further than our Leek, Potato and Garlic Soup created by Food Blogger ‘The Balanced Kitchen’!
Leek, Potato & Garlic Soup
Ingredients
- 1 Onion, diced
- 1 Bulb Garlic, pre-roasted
- 2 Blas y Tir Leeks, ends removed
- 200 g Blas y Tir Potatoes
- 500ml Vegetable Stock
- 3 Sprigs Fresh Rosemary
- Sea Salt & Ground Black Pepper, to season
- 1 tsp Rapeseed Oil
Method
- Place the oil, onions and leeks in a pan, with a lid and heat gently for 5 minutes, until softened.
- Add the potatoes, stock, rosemary and seasoning to the pan, replace the lid and bring to the boil.
- Turn the heat down low and simmer for 20 minutes until the potatoes are soft.
- Add the garlic and, using a hand blender, blend all the ingredients together until you reach a smooth consistency.
- Serve immediately.
Top Tip
To keep this recipe dairy-free, stir through a little cashew milk and top with extra rosemary sprigs and black pepper to finish. Or, if you're happy to introduce dairy & gluten, serve with a thick slice of crusty bread and butter.
For more food inspiration, like this delicious Leek, Potato & Garlic soup, check out more from The Balanced Kitchen by visiting her Instagram page, here!