Chunky Leek and Potato Soup

Submitted by: hanesds

Serving Size : 2

1/2 pound Potatoes
1 pint cold water
1 medium leek
1 medium garlic clove
12 medium onion
1/2 teaspoon yeast extract
1/2 teaspoon ground black pepper
1 bay leaf
1/4 teaspoon caraway seed
1 celery stalk

Peel and cube the potatoes Place in a large bowl with the cold water. Leave to one side. Top and tail the leeks, then slice into chunks. Wash in a bowl of cold water, drain and rinse. Leave to drain in a colander.

Finely chop the onion. Sauté the garlic and onions in a large deep saucepan until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil. Add the yeast extract. Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes.Add the celery to the soup and simmer for a further 15 minutes. Serve hot.
See our privacy policy