Even though summer is still in full swing, there have been a few hints of Autumn in the air lately, and the nights have been getting a little chilly, so my thoughts are already turning to Autumnal food. I picked up some leeks which were reduced at the supermarket this week, and so thought it was the perfect opportunity to make a batch of Leek and Potato Soup in preparation for those colder evenings!
I have really been embracing my food processor lately, and so I love this recipe, as all of the hard work - the chopping and the blending can be done by the food processor. All you really have to do is add the solid ingredients to the liquid in a pan and stir - so simple, I'm sure even the most limited cook can do it (one for the students off to uni perhaps!).
This is a delicious, hearty, Vegetarian soup, which can be made in a batch for the family, or frozen into smaller/individual portions. Give it a go and see what you think!
1500ml Vegetable Stock
Salt & Pepper
- Cut off the bottom of the leeks and remove the outer layer. Place in the food processor, and chop into small pieces.
- Peel the onion and potatoes, and cut into four pieces, food process into small pieces
- Place the leeks, potatoes and onions into a large pan. Add the vegetable stock and desired amount of sale and pepper, and bring to the boil.
- Reduce the heat to low, place a lid on the pan, and simmer for twenty to thirty minutes
- Allow to cool, and then blend the mixture until smooth
- Serve immediately, or refrigerate/freeze for later.