This lovely leek and potato soup is easy and delicious. Takes about 35 minutes from start to finish and very basic.
Here’s what you will need:
-2 leeks -1 celery stick -2 large potatoes -1 garlic clove -1 vegetable stock cube -1 bay leaf -35g flaked almonds -1/2 Tbsp olive oil -sea salt and fresh ground pepper 700ml boiling water
Step 1: Trim tops and bottoms off the leeks. Halve them, rinsing out any grit, then finely slice. Warm a pan for 1 minute, then add the 1/2 Tbsp oil and leeks. Season with pinch of salt and pepper. cover, and turn the heat down to low for 10 minutes until the leeks are soft. Stir occasionally.
Step 2: While the leeks sweat, trim ends off celery and finely slice it. Peep the potatoes. Chop into chunge about 1 1/2cm wide. Peel and crush garlic.
Step 3: Stir celery, potatoes and garlic into the leeks. Crumble in the stock cube and pour in 700ml boiling water. Add bay leaf, cover, and turn up heat to bring to a boil. Lower the heat and let simmer for 15 minutes until vegetables are tender.
Step 4: Tip almonds into a dry frying pan. Toast over medium heat for 2-3 minutes until golden, shaking the pan. Stir half into the soup, fish out bay leaf.
Step 5: Taste the soup. Add more salt and pepper as you like. For a smooth soup, blitz in a blender or vitamix. Top with remaining almonds.
Step 6: Eat! Don’t burn your tongue.