Potato & Leek Soup with Carrots

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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Your thoughts…

  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. Hishinlai' says:

    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.

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