Leek, potato and carrot soup


I had some of the green ends of leeks so I made this soup which is based on an Elizabeth David recipe for Potage Flamande. Enough for 3:

  • 1 tbsp oil
  • 2 leeks (washed and sliced) – I used the equivalent in ‘green leek tops’
  • 1 carrot (sliced)
  • 1 large potato (peeled and sliced)
  • 750ml boiling water
  • 1 heaped tsp vegi-stock
  • 2 tbsp double cream
  • Lemon juice and black pepper to taste

Heat the oil in a large pan. Add the leek slices and cook gently for 5 minutes. Stir in the potato and carrot slices and cook for a further 3 minutes.

Add the boiling water, and stir in the stock powder. Bring to the boil and simmer (covered) for 25 minutes.

Remove from the heat, add the cream and blend using a hand blender. Reheat until just boiling. Remove from the heat and season with lemon juice and black pepper to taste.

Serve with croutons (see final paragraph sweet potato and red pepper soup).

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