Leek and potato soup
Satisfy your hunger and your tastebuds with this stand-out soup. Leek and chives gives the soup bite, while potatoes fill you up
Fresh flat-leaf parsley
- Heat oil in a large saucepan over medium heat. Add leek and celery and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute.
- Add potatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until potatoes are tender. Using a food processor or stick blender, process until smooth. Season with salt and freshly ground black pepper. Serve sprinkled with chives.
SERVING SUGGESTION: Bacon and avocado toasts.