Potato Leek Soup!

A delicious and simple recipe, perfect for those chilly winter days!

Ingredients:

• 2 carrots

• 2 sticks celery

• 2 medium onions, or 1 large

• 1-2 bunches of leeks - I used a 250g pre-cut bag as it was the same price as 2 bunches of leeks, and did the work for you!

• 2 cloves garlic

• 4 potatoes

• olive oil

• organic vegetable stock, or 2 cubes + 1.8 L water

• sea salt

• freshly ground black pepper

Instructions:

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic.

Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together, reduce heat a bit so vegetables don't burn, and saute until tender (onions are translucent).

Peel the potatoes and cut them into cubes about 1cm. Add the vegetable stock, or cubes and boiling water. Add your potatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat. Season with salt and pepper. I like to puree with an immersion blender until smooth, but you could leave it as is if you prefer.

Recipe adapted from Jamie Oliver's Leek and Potato Soup:
http://www.jamieoliver.com/recipes/vegetables-recipes/leek-and-potato-soup