Leek & potato soup

This super-simple classic leek and potato soup is satisfying and nutritious, too.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.

Step 2

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

Step 3

Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.

Step 4

Meanwhile, peel the potatoes and cut them into 1cm cubes.

Step 5

Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.

Step 6

Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.

Step 7

Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

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