It’s feast or famine in my house. Some times my fridge is overflowing and the pantry bursting at the seams after a vegie box delivery or a market shop. Then fast forward two weeks and things are pretty bare. Usually I can find a few potatoes rolling around in the cupboard though and then all I need is a leek neglected in the vegetable crisper compartment of the fridge and I can make this soup. It’s cheap, easy and filling. Plus I get to feel thrifty and like I’ve made something from nothing.
This is a recipe but treat it more as a guide. Throw in extra potatoes if you have them, or an extra leek. Add more or less stock depending on whether you like your soup so thick that it almost stands up (my preference) or thinner and lighter.
- Olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 leek, sliced
- 5 potatoes, peeled and diced
- 2 cloves of garlic, crushed
- 1 litre chicken or vegetable stock
- 1 bay leaf
- Salt and pepper to season
- 1. Add oil, onion, celery, leeks and bay leaf to a large saucepan over a medium heat. Cook for 5 mins or until the onion and celery soften.
- 2. Add potatoes and garlic and cook for another 4 mins.
- 3. Add enough stock to cover the vegetables and season generously with salt and pepper. Bring to the boil then reduce the heat and simmer for 15 mins or until potatoes and tender and you can pierce them easily with a fork.
- 4. Remove from heat and remove the bay leaf. Leave to cool down for a bit before blending in a food processor until smooth.
- 5. Heat up again to serve and top with some cream and fresh parsley.