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 500 g (washed and chopped coarsely)
  • 5 new potatoes (about 350 g)
  • 3 medium carrots – about 250 g (chopped coarsely)
  • 2½ litres water
  • 2 onions (chopped coarsely)
  • 4 vegetable cubes (10 g each)
  • 2 tbs chopped fresh / frozen parsley
  • 2 tsp garlic granules
  • salt
  • ground black pepper

autumn comfort food potato leek soup

METHOD

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

Serves 4 – 6 people.

NOTES

I served it with Crunchy Semolina Bread a la Jamie Oliver but it would taste also good with fresh bread with Garlic and Parsley Butter.

More autumn comfort food ideas.

More soups & stews.

Sign up for C&V Newsletter
featuring our favourite crafts, food and adventures from all over the web and occasional exclusive, subscribers only freebies

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.

Leave a Reply

Your email address will not be published. Required fields are marked *