This is a comforting and warming soup which is perfect for a chilly evening by the fire. Serve with freshly toasted sourdough and a generous helping of salted butter.
Served 4 people.
Ingredients
oil of choice
3 large red potatoes, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
2 large leeks, roughly chopped
3 celery sticks, roughly chopped
1 tbsp salted butter
5 garlic cloves, roughly chopped
700ml vegetable stock
1 tsp salt
¼ tsp black pepper
Method
– Add 2 tbsp of oil to a hot pan. Add the carrots, leeks, and celery. Cook for 5 minutes.
– Add the butter and garlic, stir through, and cook for 5 minutes.
– Add the potatoes, stir through, and cook on high heat for 4-5 minutes.
– Add the vegetable stock. Mix well, cover, and lower the heat. Cook for 30-35 minutes.
– Transfer to a blender and blitz to a smooth soup. Place it back in the pan. Use 400ml of water to dislodge the remaining soup from the blender and pour it into the pan. Mix well and bring it to a boil.
– Add the salt and black pepper. Stir through and serve with a pinch of chilli flakes (optional).