Leek And Potato Soup Recipe

This leek and tomato soup is incredibly simple to make and you only need a few ingredients.
This rich leek and tomato soup with loads of flavor blends the flavors of garden fresh leek and oven roasted tomatoes and it is light and fresh, plus it freezes really well too.
If you want a warming tasty yet healthy soup this is the right choice for you. You can serve it either for lunch, breakfast or dinner.

Ingredients:

Serves: 4

• 100 g butter
• 2 cloves garlic, chopped
• 2 small onions (or one big), chopped
• 2 large leeks, chopped
• 4 medium potatoes, peeled and diced
• 1000 ml chicken stock
• small handful chopped fresh parsley
• 1 bouquet garni
• Salt and freshly ground black pepper
• 2 vegetable stock cubes

Method of preparation:

Time for preparing: 15 minutes

Time for cooking: 40 minutes

Total time: 55 minutes

1. Dissolve the butter in a large saucepan over medium heat, and sauté 2 cloves garlic and 2 small onions for a few minutes stirring frequently.
2. Add the remaining ingredients and bring to the boil. Simmer for half hour. Remove the bouquet garni and purée soup with a blender. Add cornflour to thicken the soup if it is too thin. Serve the soup along with buttered bread.

Tip: 

1. When you are puréeing the soup, you can chop the leeks very roughly, also onions and potatoes - don't waste your time getting them to be equal in size!
2. Make this soup kosher by replacing butter with olive oil and chicken stock with vegetable stock.

1. I made this soup yesterday for breakfast and it turned out wonderful. It was very easy to make. This leek and tomato soup is truly delicious; I didn’t purée it when it was finished though because I prefer the soup chunky. Try this soup, you will not be disapointed!

If you feel grateful about this recipe then like this Zomicks recipe on the bottom. A follow would also be nice.

Stay tuned, more recipes are coming!!!