Simple Leek and Potato Soup

Leek and Potato Soup

Ingredients

  • 1 litre Organic Chicken Broth
  • 2 leeks
  • 250 g potato, peeled and cubed
  • salt and pepper

Method

  1. Preheat the oven to 180ºC.
  2. Cut the leeks in to rounds about an inch in length.
  3. Place cut side down in an oven proof dish.
  4. Pour 200ml of the chicken stock around the leeks.
  5. Season generously with salt and pepper and place in the oven to roast for 1 hour.
  6. Meanwhile heat up the chicken stock to simmering and add the potato.
  7. Cook the potato until soft.
  8. When the leek is soft, add to the stock and potato.
  9. Blend using a stick blender and season well.
  10. Serve with cracked pepper and parsley.

Recipe by Roz McIntosh