Chunky leek and potato soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Potatoes |
| 1 | pint | Cold water |
| 1 | medium | Leek |
| 1 | Garlic clove | |
| ½ | medium | Onion |
| ¼ | tablespoon | Oil |
| ½ | teaspoon | Yeast extract |
| ½ | teaspoon | Ground black pepper |
| 1 | Bay leaf | |
| ¼ | teaspoon | Caraway seed |
| 1 | Celery stalk | |
Directions
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 Saute the garlic and onions in a large deep saucepan in the oil 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.