Eat your garden: Potato and Leek soup
3 ingredient Potato and leek soup (+ olive oil, salt & pepper)
3 large leeks, ends trimmed, slit down the middle and rinsed thoroughly
9 potatoes, peeled and chopped into 1cm chunks
1.5 L stock
salt & pepper to taste
Slice leeks thinly, heat oil in a large pot and add leek, stirring. As they sweat down and reduce slightly, add potatoes and stock, ensuring that the liquid just reaches the top of the ingredients. Lower heat and leave to simmer until potatoes are fully cooked through. Use a potato masher or stick mixer to refine to desired consistency (slightly chunky or pureed). Season to taste, enjoy!