Leek and Potato Soup

Peel and dice 2-3 small potatoes into 1 inch cubes, cover with boiling water, add a little salt, and boil for 8-10 minutes or until the potatoes are easily crushed with the blunt edge of a knife. While the potatoes are cooking, fry 1 large leek, sliced and 2 cloves of garlic, thinly sliced, in butter (or vegetable oil for vegan) until soft and beginning to caramelise. Drain the potatoes and add them to the leek and garlic. Make up 1.5 cups stock with 1tsp stock powder or one stock cube and boiling water. Pour over the vegetables and stir thoroughly, crushing up the potatoes a little. Season with pepper and thyme.

Serves 1, easily scaled. Serve with bread if desired.


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