Potato & Leek SoupPosted on: 7th Oct 2007
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
ground black pepper
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.
Serve 4-6 people.
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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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