This is by far one of the easiest and cheapest soups to make. It matches my formula of minimal input for maximum output perfectly. A classic dish that has always and will forever remain a firm favourite in our house. Enjoy on a cold blustery day with warm bread and butter. Bliss!
You Will Need
1 large onion, finely chopped
1 clove garlic, finely chopped (I prefer to use 1 tsp garlic granules)
1 litre chicken or vegetable stock (I prefer to use chicken stock for extra flavour)
700g white potato, peeled and diced
2 leeks, shredded
Salt and pepper to taste (optional)
Over a medium heat, lightly fry the onions and garlic until the onions are soft.
Add the stock and bring to the boil.
Add the potatoes and the leeks, lightly season and simmer until the potatoes are soft. (this should be approximately 25-30 minutes)
Once the potatoes are soft, blend the mix until smooth.
Serve and enjoy!
For a creamier soup you could blend some cream into the mix or for those who prefer a creamy flavour but are counting the calories (as I often am) you can blend through some fat free fromage frais. Be sure if you’re re-heating you do so gently, being careful not to bring the soup to the boil.