Leek And Potato Soup

1. 1

   Peel and roughly slice the carrots

2. 2

   Slice the celery

3. 3

   Peel and roughly chop the onions

4. 4

   Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices

5. 5

   Peel and slice the garlic

6. 6

   Place a large pan on a high heat and add 2 tablespoons of olive oil

7. 7

   Add all your chopped and sliced ingredients and mix together with a wooden spoon

8. 8

   Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden

9. 9

   Peel the potatoes and cut them into 1cm dice

10. 10

    Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle

11. 11

    Stir until the stock cubes are dissolved, then add to the vegetables

12. 12

    Add your potatoes

13. 13

    Give the soup a good stir and bring to the boil

14. 14

    Reduce the heat and simmer for 10 minutes with the lid on

* Per serving · 4 servings · Values may vary.

No additional tips available.