Leek & Potato Soup

One of our favorite, heart warming soups ever! Vegetarian, few ingredients, and ready in 30 minutes.  What could be better?  And leeks are lovely, adding a nice, natural buttery taste to soups.

  • Olive oil or Smart Balance Buttery Spread for sautéing
  • 2 leeks, chopped
  • 1 small onion, finely chopped
  • 2-3 good sized potatoes, peeled and chopped
  • 3.5 cups vegetable stock
  • Freshly ground pepper

Heat the oil in a large pan over medium heat. Add the leeks and onion and cook gently for 7 minutes until the veggies are softened, but not browned.

Add the potatoes to the pan and cook another 2-3 minutes.  Add stock and bring to a boil. Reduce the heat, cover and simmer for 30-35 minutes.

Serve immediately.  Store remaining soup in fridge for up to 3 days or freeze.  NOTE: This soup defrosts well and tastes lovely, however the spuds do break down a bit, so expect a chunkier and creamier soup when you reheat.

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