Recipe for a simple mid-week dinner – Leek and Potato Soup
2 Medium Carrots
2 Large Celery sticks
2 Medium Onions
2 Cloves Garlic
2 Large Potatoes (400g), with skin
1 tbs. Olive Oil
1 Chicken Stock Cube with 1.8l Water
Freshly Ground Black Pepper
Wash the carrots and leeks thoroughly before roughly dicing.
Finely slice the celery, garlic and onions.
Place a large pan on a high heat and add Olive oil.
Add all your chopped and sliced ingredients and mix together with a wooden
Cook for 10 minutes with the lid askew, until the carrots have softened, but are
still holding their shape, and the onion and leeks are lightly golden.
Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from
Stir until the stock cubes are dissolved, and then add to the vegetables.
Wash and dice potatoes and add them to the pan.
Give the soup a good stir and bring to the boil.
Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season and serve. If a smooth texture is
preferred, blitz using a hand blender or liquidizer.
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.