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Potato & Leek Soup

Posted on: 7th Oct 2007

INGREDIENTS

lots of chicken bones (the more the better, I used 3 small chicken bones) - optional
3 huge leeks – about 500g (washed and chopped coarsely)
5 new potatoes (about 350g)
3 medium carrots – about 250g (chopped coarsely)
2½ litres water
2 onions (chopped coarsely)
4 vegetable cubes (10g each)
2 tbs chopped fresh / frozen parsley
2 tsp garlic granules
salt
ground black pepper

METHOD

Place all ingredients except pepper and salt in large pot and cook covered for about 1 hour.
Remove chicken bones if were used, mix soup with hand blender, season with salt and pepper to taste.
Serve to the bowls with homemade bread on a side.

I served it with “Crunchy Semolina Bread” a la Jamie Oliver or fresh bread with “Garlic and Parsley Butter”

Serve 4-6 people.

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Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

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Comments

  1. You can never ever go wrong with potato and leek soup can you? Yum.

  2. My mom loves leeks… I can’t wait to surprise her with this recipe ! Thanks.

  3. I discovered leeks last winter and they are now a favorite. I never found a good potato leek soup recipe last winter – but this one sounds like a winner. This will be at the top of my list as I begin the search for new soups to get me through the fall and winter!

  4. Sounds like a good recipe for someone with a cold or flu! I’ll try it today but will use fresh garlic and other fresh herbs too. Thanks for the recipe.

  5. [...] a fellow London blogger, at Coffee & Vanilla, has made a lovely warming Leek and Potato Soup – it looks lovely! Perfect now it has got far [...]

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