This delightfully warming veggie soup is an absolute winner on those cold autumn nights. It is a hearty dish to warm your cockles this October. Who doesn’t love fluffy potatoes, buttery leeks and garlic with a generous drizzle of extra virgin olive oil?

As we plunge between seasons, we welcome freshness along with all those earthily flavoured root vegetables. This version is adapted towards a Mediterranean diet but still remains humble. It’s warming flavour and texture from the flowery potatoes drizzle with smooth yet intense oil is something anyone would happily come home to after a long day.

leek and potato soup 2jpg

Serves 2
Ingredients:

3 tablespoon Azada Extra Virgin Olive Oil + extra for drizzling
2 large leeks, trimmed and finely sliced
3 cloves of garlic, chopped small
1 large potato, peeled and diced
700 ml vegetable stock
150 ml milk
Salt and freshly milled black pepper
2 teaspoons fresh chives, sliced thinly, to garnish

Method:

In a large, heavy-based saucepan, gently heat Azada’s Extra Virgin Olive Oil, then add the leeks, potatoes, garlic and a generous sprinkling of salt, stirring with a wooden spoon. Cover and let the vegetables sweat over low heat for about 15 minutes, until translucent.

Next, add the vegetable stock and milk, bring to a simmer, cover and gently cook for a further 25 minutes. Leave it to cool – carefully pour into a blender and blend to a purée.

Return the soup to the saucepan and gently reheat, season to taste. Place into serving bowls and add a drizzle with Azada’s Extra Virgin Olive Oil. Sprinkle with black pepper and fresh chives and serve with warm, crusty bread.

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