Leek And Potato Soup

Soup for dinner have been my saviour grace this week. When the nights get colder and darker I often don’t feel like cooking long and extravagant dishes for the family. I want my dinners cooked fast but still deliver on taste and nutrition. Soups are perfect as they are deliciously satisfying, easy to make and super nutritious.

Leek and potato super is one of those soups that you will have prepared in minutes and will give you that comforting hug that we all need at this time of the year.

Here is how you make yours.

Ingredients

1 large leek
2 potatoes
1,5 L of vegetable broth
1 tbsp of apple cider vinegar
olive oil
salt & pepper

Directions

1. Cut the leek into two halves and wash well until all the dirt is gone. Chop into thin slices.
Wash, peel and cut the potatoes into big chunks.

2. In a large pot fry the sliced leek with some olive oil for 2-5 minutes until they are starting to brown.
Add the potatatoe and vegetable stock and bring to the boil. Add a splash of apple cider vinegar ( so that the leek keeps its green colour) and season with salt and pepper. Cook for 20 min or until the potatoes are soft.

3. Puree the soup in a blender until smooth and serve with freshly toasted sourdough bread.