Ingredients
Servings:
Instructions
- Cut the leeks lengthwise and wash any dirt or mud hiding inside. Slice the white and light green parts of the leeks.
- Heat the oil on a medium heat in a large soup pot. Add the chopped leeks and some salt then cook, stirring regularly until soft and wilted.
- Add the potatoes, bay leaf and water (broth) and bring to a boil. Cover and turn the heat down to low. Simmer for 15min or until the potatoes are very soft.
- Remove the bay leaf then blend the soup about half of the soup if you want a chunky soup or all of it if you like the soup to be smooth.
- Add freshly ground pepper and more salt to taste. Sprinkle with some fresh chopped parsley.
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