Leek and Potato Soup
This recipe serves 2 people,
1x leek sliced
1x big bag of spinach
2x small potato’s chopped into 1cm cubes
8x spring onions chopped
2x sticks of celery chopped
500ml good quality veg stock
To serve a spoonful of crème fraîche
Start with melting the butter add the leeks, spring onion, potato, celery. Stir occasionally leave to cook for 10 minutes.
Then add the stock and cook for 15 mins. Then add in the spinach wait a few minutes till it’s wilted!
Blitz it all in a blender or food processor till all blended. Stir in a spoonful of crème fraîche to serve!
Eat on its own or a slice of sourdough toast with some butter!
This recipe is written and tested by Tom French.