Potato & Leek Soup

Ingredients

• 3 leeks, diced

• 2 onions, diced

• 3 garlic cloves, crushed

• 500-600g of potatoes, peeled & cubed

• 2 veggie stock cubes

• 1 litre of boiling water

• Salt & pepper to season

• Chilli flakes to taste

• 2 sprigs of rosemary for flavour

• Olive oil & butter

Instructions

1. In a large pot, heat a drizzle of olive oil and a knob of butter over medium heat and soften for about 5 minutes.
2. Add the diced leeks, onions, and crushed garlic to the pot and cook until softened, stirring occasionally.
3. Stir in the cubed potatoes and cook for a few minutes.
4. Dissolve the veggie stock cubes in the boiling water, then pour the stock into the pot.
5. Add the sprigs of rosemary and season with salt, pepper, and chilli flakes.
6. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are fully softened.
7. Once the potatoes are tender, remove the rosemary sprigs from the pot.
8. Remove from the heat and carefully blend the soup until smooth.
9. Adjust the seasoning if needed, serve & enjoy!