5 Ingredient Potato and Leek Soup (and bonus bruschetta recipe)

We are starting to arrive in soup season and I’m feeling great about it. I have been trying to make a new soup each week for lunches but after making this recipe I’ve just kept making it over and over because it is so tasty and satisfying. Another thing I love about this soup is that it is filling but also makes me feel light and energized after eating it.

Ingredients:

• 3 medium potatoes
• 3 large leeks
• 3-4 cloves of garlic
• 1 white onion
• 4 cups vegetable stock

 

Instructions:

1. Chop your onion and your leeks (remember to wash your leeks!) and sauté them in a bit of water for around 5 minutes until they are soft.
2. Chop your garlic and add into the pot.
3. Peel and cube the potatoes, add them to the pot.
4. Add your 4 cups of vegetable stock (I use 4 cups of water and 2 Kallo stock cubes to make it extra flavourful.)
5. Bring to a boil then let simmer for about 15 – 20 minutes.
6. Blend it all up until it’s smooth.

This is seriously the easiest and most delicious soup I have made yet. This recipe gives me about 3 days lunches and is especially tasty with a slice of bruschetta on the side.

This is a simplified version of the Thug Kitchen recipe. A great addition to any cook’s collection.

Bonus bruschetta recipe:

Ingredients:

• 1/2 cup fresh cherry tomatoes
• 1 clove of garlic
• splash of olive oil
• 1 slice of fresh sour dough or nice bread
• salt to taste

Instructions:

1. Cut cherry tomatoes in half.
2. Mince a clove of garlic and add it to the bowl of tomatoes.
3. Drizzle a bit of olive oil and add salt to taste.
4. Put tomato mixture on a slice of bread and grill for a few minutes, checking on it every minute, until bread is slightly crisp.