Potato and Leek Soup
This is a silky smooth soup perfect for a winters night.
- 2 tbls of olive oil
- 2 leeks, washed and sliced
- 3 stalks of celery, sliced
- 8 medium sized potatoes, peeled and diced
- 4 cups of chicken stock
- 1 tbls of fresh chives, chopped
- Salt and pepper to season
In a large stockpot heat oil and add leaks and celery. Cook over low heat until soft, 3-5 minutes. Add potatoes and pour in stock, then slowly bring to the boil and simmer, covered for 15 minutes, until vegetables are soft. Remove from heat, cool and then give it a whizz in the food processor until really smooth.
Serve hot, garnished with chopped chives and salt & pepper.
