Potato and Leek Soup Recipe
Serves: 6-8

Ingredients:
● 3 leeks (pale part only), cleaned and sliced
● 1 brown onion, chopped (optional, can be substituted with more leeks)
● 3 Tbsp Olive oil
● 6-7 medium potatoes (around 800g-1kg), peeled and diced
● 1 tsp salt
● 2-3 cloves garlic, minced
● ½ tsp black pepper
● 4 cups chicken or vegetable stock
● 1 cup thickened cream (optional, can be substituted with milk or more stock)
● Fresh chives, chopped (for garnish)
● Cheddar cheese, grated (for garnish)
● Water (as needed)

As always: if any of these ingredients are flare foods for you, please omit them or
replace them with an alternative item.

Instructions:

1. Prepare the Vegetables:
   Slice the leeks (using only the pale part) and finely chop the onion if using. Peel
   and dice the potatoes into uniform pieces.
2. Sauté the Vegetables:
   Heat a large pot over medium heat and add 3 tablespoons of olive oil.
   Add the chopped onion and sliced leeks to the pot. Sauté for 5-7 minutes until
   they are soft and translucent, stirring occasionally to prevent browning.
   Add the minced garlic to the pot and cook for an additional 1-2 minutes before
   removing the sautéed vegetables from the pot and setting aside.
3. Cook the Potatoes:
   In the same pot, add the diced potatoes and water to cover them by 2-3 cm.
   Bring to a boil over high heat, then reduce the heat to medium and simmer for 15
   minutes or until the potatoes are tender when pierced with a fork.
4. Combine the Ingredients:
   Once the potatoes are cooked, drain off most of the water, leaving just a small
   amount in the pot to help with blending.
   Return the sautéed leeks, onions, and garlic to the pot with the potatoes.
   Add the chicken or vegetable stock, salt, and black pepper to the pot.
5. Blend the Soup:
   Use an immersion blender to blend the soup until it reaches a smooth
   consistency.
6. Add Cream and Adjust Consistency:
   Stir in the thickened cream or milk, if using. If the soup is too thick, add more
   stock or water until you reach your desired consistency.
   Heat the soup gently over low heat, stirring occasionally.
7. Serve:
   Garnish each serving with chopped fresh chives and a sprinkle of grated cheddar
   cheese and enjoy.
   
   Recipe Notes
   This Potato and leek soup is a rich and comforting classic. It is highly customizable, so
   feel free to make this soup your own! Maybe you might like to tweak the creaminess by
   substituting milk or stock for a lighter version or omit the onions and add other
   vegetables or herbs such as thyme or bay leaves.

As always: if any of these ingredients are flare foods for you, please omit them or
replace them with an alternative item.