Leek and Potato Soup

Leek and Potato Soup

Soup

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 2 large leeks, well cleaned and sliced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, minced
  • 2 potatoes, peeled and diced
  • 4 cups water
  • 2 tsp vegetable stock powder
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried rosemary
  • ½ tsp dried parsley
  • 2 bay leaves
  • ½ tbsp fresh lemon juice
  • To serve
  • ½ bunch fresh parsley, finely chopped
  • 100g cheddar cheese, grated
  • Extra virgin olive oil

Preparation

This recipe is created by Chef Adrian Richardson for Tefal in partnership with #GoodChefBadChef. #GCBC2021

In a large pot heat butter and olive oil.

Add leeks, carrots and celery for 10 minutes.

Add garlic and cook for 1 minute.

Add potatoes, broth, bouillon and all seasonings.

Cover and bring to the boil, then simmer for 30-40 minutes.

Remove bay leaves.

Hand blend soup until smooth.

Stir in lemon juice and half of the chopped parsley, reserving the rest to serve.

Serve with parsley, cheddar cheese and a drizzle of extra virgin olive oil.

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