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Leek, Carrot & Potato Soup
Leek, Carrot & Potato Soup

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*We hope you got benefit from reading it, now let’s go back to leek, carrot & potato soup recipe. To cook leek, carrot & potato soup you need 8 ingredients and 8 steps. Here is how you achieve that. *

The ingredients needed to prepare Leek, Carrot & Potato Soup:
  1. Take 1 large leek, in 1 cm slices
  2. You need 1 large potato, diced
  3. You need 2 cloves garlic, chopped
  4. Take 1 onion, roughly chopped
  5. Take 1 carrot, diced
  6. Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
  7. Take Oil
  8. Get Butter, preferably unsalted
Instructions to make Leek, Carrot & Potato Soup:
  1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
  2. Add the garlic, stir and continue fry for another minute.
  3. Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
  4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
  5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Remove from heat, taste and season to taste.
  7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
  8. Serve piping hot, with fresh rolls or chunks of granary bread.

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