Leek & Potato Soup

1. 1

   Heat oil in a saucepan on a low heat.

2. 2

   Once oil is heated, add in the leeks, season and stir through, coating in the oil.

3. 3

   Cover and sweat for approximately ten minutes until softened, stirring occasionally.

4. 4

   Next add the potatoes and sweat for another five to six minutes.

5. 5

   Add the water, bring to the boil then reduce heat and simmer for six to eight minutes until potatoes are soft enough for a knife to easily pierce them.

6. 6

   Ladle the leek and potato into a blender then pour in the liquid.

7. 7

   You should only half fill the blender so you may need to blend in two or three batches.

8. 8

   If you dont have a jug blender or food processor, you can use a hand blender to blend the soup in the saucepan.

9. 9

   Blend until smooth, season to taste and serve piping hot with some buttered soda bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.