Soup
Leek and Potato Soup
A simple winter soup thickened with potato and brightened with lemon.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 2 leek
- 2 potato
- 2 tbsp olive oil
- 5 cups (1000 ml) water
- 1 tsp salt
- 1 pinch black pepper
- 1 tbsp lemon juice
Method
- Wash the leeks and slice them thinly; dice the potatoes.
- Heat the olive oil in a pot and cook the leeks over medium heat for 5 minutes until soft.
- Add the potatoes, water and salt. Bring to a boil, then reduce the heat, cover and simmer for about 15–20 minutes until the potatoes are fully tender.
- Add the pepper and lemon juice and blend until smooth.