Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 onion, diced
  • 2 large leeks (approximately 500g / 1 lb), sliced
  • 750 ml boiling water
  • 1 vegetable stock cube (recommended: Kallo organic)
  • 1 medium potato (approximately 250g / 9 oz), chopped into 1cm / ½-inch cubes
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add diced onion and sliced leeks, cover with a lid, and cook for about 10 minutes until soft but not browned, stirring occasionally.
  3. Stir in the chopped potato until combined.
  4. Crumble the vegetable stock cube into a jug. Add 750 ml of boiling water and stir until dissolved.
  5. Pour the stock into the saucepan, mix well.
  6. Bring to a boil, then reduce heat to low. Cover the saucepan and simmer for about 15 minutes, or until the potatoes are tender.
  7. Turn off the heat. Use a hand blender to blend the soup until smooth. Alternatively, use a potato masher for a chunkier texture.
  8. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.