Your folders
Your folders

Export 6 ingredients for grocery delivery
Step 1
Sauté the onion in the oil until it becomes translucent, then add the garlic, and continue to cook for 3-4 minutes, until the raw garlic smell has gone.
Step 2
Add the leeks and potatoes, and give everything a good stir. Cover the pan, and allow everything to sweat for 10 minutes.
Step 3
Add the stock, stir again to make sure everything gets mixed together, replace the lid, and raise the heat under the pan to bring the soup to a boil.
Step 4
As soon as it starts boiling, turn the heat down, and allow the soup to simmer for around 30 minutes, or until all the vegetables are soft.
Step 5
When it's ready, remove the pan from the heat, and blend everything together, until smooth.
Step 6
Ladle into bowls, and finish with a grind of black pepper and a few snipped chives.
Step 7
This potato and leek soup will keep for up to three days in an airtight container in the fridge, or three months in the freezer.
Your folders

112 viewsfoodnetwork.com
4.0
(8)
40 minutes
Your folders

114 viewsavirtualvegan.com
5.0
(11)
20 minutes
Your folders

115 viewscupfulofkale.com
4.5
(4)
35 minutes
Your folders

159 viewsholycowvegan.net
5.0
(3)
20 minutes
Your folders

192 viewsyuzubakes.com
5.0
(1)
Your folders

199 viewsforksoverknives.com
5.0
(1)
Your folders

116 viewswholeheartedeats.com
5.0
(1)
30 minutes
Your folders

126 viewsthecuriouschickpea.com
4.8
(13)
25 minutes
Your folders

214 viewseatingwell.com
Your folders

139 viewstwospoons.ca
5.0
(1)
20 minutes
Your folders

156 viewsvnutritionandwellness.com
4.8
(15)
40 minutes
Your folders

14 viewstastingtable.com
4.9
(36)
30 minutes
Your folders

153 viewseasypeasyfoodie.com
5.0
(3)
30 minutes
Your folders

146 viewstwospoons.ca
5.0
(1)
30 minutes
Your folders

227 viewstaste.com.au
4.8
(35)
30 minutes
Your folders

302 viewstaste.com.au
4.8
(177)
35 minutes
Your folders

364 viewscooking.nytimes.com
4.0
(312)
Your folders

219 viewsnzherald.co.nz
Your folders

221 viewsmayihavethatrecipe.com
40 minutes