Leek, Spinach and Potato Soup
Updated: Aug 21, 2021
I have always wanted to try Leek and Potatoes soup. I made it on a grey, rainy day in June. The soup was so warm, creamy and comforting to eat. The vegetable stock, herbs and vegetables had so much flavour. The chives really complemented the leeks. In addition to this, the spinach I added created an extra layer of texture and flavour to the soup. A definite recommendation for a wintery day.
-1 Tsp oil
-Chopped Garlic Paste
-3 large leeks
-1 Spring onion chopped
-1 tsp chives
-1 tsp parsley
-350g potatoes peeled and sliced
-700ml vegetable stock
-Salt and Pepper
Fry the leek and potatoes until soft.
Add vegetable stock and allow to simmer until the potatoes are tender.
Add the leek, potatoes and stock to the food processor.
Return the mixture to the saucepan and add the milk.
Add chives and parsley to the soup.
After 10 minutes serve in a bowl.
Garnish with spring onion and parsley.