Leek and potato soup

Leek and potato soup is as simple as it gets—and that’s the beauty of it. With just a few humble ingredients, it transforms into a creamy, comforting bowl of warmth. The delicate sweetness of leeks pairs perfectly with soft, velvety potatoes, creating a smooth, rich texture. It’s easy to make, nourishing, and endlessly soothing—a true classic that proves simplicity is often the most delicious.

Ingredients

• 1 Large leek

• 1 Carrot

• 2-3 Medium potatoes

• Stock cube (optional)

Instructions

• Finely slice the leeks and place them in a large bowl of water. Let them sit for 15-20 minutes to loosen any dirt or mud, making them easier to clean. Then, transfer the leeks to a sieve and rinse thoroughly under running water.

• In a large pot, melt a tablespoon of butter and gently sauté the leeks until they soften.

• Add the peeled and roughly chopped potatoes and carrots. Cook for a few minutes.

• Add about a litre of water, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the vegetables are soft. Use a hand blender or regular blender to blend until smooth, then season well to taste. Serve warm!