There are a lot of recipes for leek and potato soup. This one incorporates a little carrot, celery, garlic and red pepper for a more complex flavour. So good!
- 1 litre vegetable or bone stock
- 2 large leeks
- 2 lbs chopped potatoes
- ½ cup chopped carrots
- 1/3 cup chopped celery
- 1/3 cup chopped red pepper
- 2 garlic cloves
Cut the leeks thinly and wash well. Sauté in oil and butter 5-7 minutes. Add carrots, celery and red pepper and sauté for 5 minutes. Add the garlic and sauté for 1-2 minutes. Pour in the stock and cook until the vegetables are soft or about 30 minutes. Season to taste. Blend well. Serve with finely chopped flat-leaf parsley.
