Wednesday, November 13, 2013

Potato and Leek Soup

2 tablespoons of extra virgin olive oil

3 medium potatoes, peeled and cut into small cubes

3 leeks, white and light green parts only, (wash well and slice)


1 quart vegetable stock, warmed at least to room temperature


Add oil to a stock pan, heat over medium heat till hot. When hot, add the vegetables, salt and pepper. Cook while stirring for roughly 3 to 4 minutes.

Add the stock and cook until the vegetables are tender. (about 30 minutes).


This can be chilled in the fridge for up to 2 days. It's also a good soup for hot summer days as it is yummy served chilled.

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