Leek and potato soup

Serves 2 as a main meal

250g leeks (trimmed – approx 2 medium-sized leeks)
250g potatoes (for best results use ‘floury’ potatoes such as Maris Piper)
450 ml vegetable stock
vegetable oil for frying
salt and pepper
pinch of ground nutmeg (optional)

Dice the potato and slice the leeks.

Heat the oil in a saucepan, add leeks and potatoes, cover and cook on low heat for about 15 minutes. Add the stock and cook for about 10 minutes until leeks and potatoes are soft.

Blend mixture in a blender or food processor. Season to taste. Return to saucepan and reheat gently. Serve with nice bread.


From an early age Rick would rather pick up a carrot than a sausage. Not a vegetarian, but would like people to think he was.

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