Recipes
Leek, Pea and Potato Soup
Everybody knows when you have a simple dish, using simple ingredients, you absolutely must have the best quality you can afford to ensure the whole thing has the most amazing flavour.
There’s no denying that’s exactly what happens when you cook with organic produce!
The creamy potatoes, the sweet leeks, the delicate peas… they all come together in a flavourful, buttery broth. Cheap, easy and best of all, totally delicious! It doesn’t take much for soup to be a knockout.
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 2 large organic leeks cleaned of all sand, and sliced thinly. Use the white part and a little of the inner green.
- 50 grams organic butter unsalted
- 1 litre organic stock chicken or veggie is fine
- 2 large organic potatoes diced, dutch creams are great
- 1 cup organic peas fresh or frozen
- organic sea salt
- organic cracked back pepper
- 1 teaspoon organic white sugar
Ingredients
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Instructions
- In a large pot or dutch oven, melt the butter and saute the leeks gently until just soft. Don't cook too fast or too hot or the leeks will burn. You want them to be soft and still green.
- Add the stock and the potatoes and bring to a boil.
- Reduce to a simmer and leave to cook, uncovered until the potatoes are soft. Check for seasoning.
- Add the peas and cook until soft - frozen will take a few minutes longer.
- Add the sugar and taste again for seasoning.
- Serve piping hot in shallow bowls with a little extra cracked black pepper on top.
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