Chunky leek & potato soup

2 Servings

Ingredients

Quantity Ingredient
½ pounds Potatoes
1 pint Cold water
1 medium Leek
1 Garlic clove
½ medium Onion
¼ tablespoon Oil
½ teaspoon Yeast extract
½ teaspoon Ground black pepper
1 Bay leaf
¼ teaspoon Caraway seed
1 Celery stalk

Directions

Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot.

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