⏰ Prep 45 minutes
👶🏻 Suitable from 6 months
🌱 Vegan
❄️ Store in the fridge for up to 3 days, or freeze for up to 3 months. If the soup is too thick after re-heating, simply add a splash of broth to thin it.
You will love this easy homemade leek & potato soup! This soup is so comforting, filling and loaded with flavor.
Ingredients
100g olive oil
1 kg potatoes, cubed
2 medium leeks, sliced
1.5-1.7 litres vegetable stock*
*NOTE: avoid or reduce the broth if cooking for babies, I usually adjust my meal with salt/stock after having serve my little one
Method
Heat the olive oil in a large pan, add the leeks and cook for 8-10 minutes until soft.
Add the potato and the vegetable stock (just enough to cover the potatoes), bring to the boil, cover and simmer until the potatoes are tender (test with fork).
Whizz with a hand blender or in a blender until smooth. Add more or less of the stock, depending on if you prefer a thicker or thinner soup.
Taste and season with salt & pepper (do not season for babies and young children)
Serve with a drizzle of olive oil and Parmesan.
Enjoy!
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