INGREDIENTS
- lots of chicken bones (the more the better, I used 3 small chicken bones) – optional
- 3 huge leeks – about 500 g (washed and chopped coarsely)
- 5 new potatoes (about 350 g)
- 3 medium carrots – about 250 g (chopped coarsely)
- 2½ litres water
- 2 onions (chopped coarsely)
- 4 vegetable cubes (10 g each)
- 2 tbs chopped fresh / frozen parsley
- 2 tsp garlic granules
- salt
- ground black pepper
METHOD
- Place all ingredients except pepper and salt in large pot and cook covered for about 1 hour.
- Remove chicken bones if were used, mix soup with hand blender, season with salt and pepper to taste.
- Serve to the bowls with home-made bread on a side.
Serves 4 – 6 people.
NOTES
I served it with Crunchy Semolina Bread a la Jamie Oliver but it would taste also good with fresh bread with Garlic and Parsley Butter.
More autumn comfort food ideas.
More soups & stews.
You can never ever go wrong with potato and leek soup can you? Yum.
My mom loves leeks… I can’t wait to surprise her with this recipe ! Thanks.
I discovered leeks last winter and they are now a favorite. I never found a good potato leek soup recipe last winter – but this one sounds like a winner. This will be at the top of my list as I begin the search for new soups to get me through the fall and winter!
Sounds like a good recipe for someone with a cold or flu! I’ll try it today but will use fresh garlic and other fresh herbs too. Thanks for the recipe.