Leek And Potato Soup

• 2 carrots
• 2 sticks of celery
• 2 medium onions
• 400g leeks
• 2 cloves of garlic 400g
• potatoes olive oil
• 2 chicken or vegetable stock cubes, preferably organic
• sea salt and freshly ground black pepper

1. Peel and roughly slice the carrots
2. Slice the celery
3. Peel and roughly chop the onions
4. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices
5. Peel and slice the garlic
6. Place a large pan on a high heat and add 2 tablespoons of olive oil
7. Add all your chopped and sliced ingredients and mix together with a wooden spoon
8. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden
9. Peel the potatoes and cut them into 1cm dice
10. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle
11. Stir until the stock cubes are dissolved, then add to the vegetables
12. Add your potatoes
13. Give the soup a good stir and bring to the boil
14. Reduce the heat and simmer for 10 minutes with the lid on

carrots, celery, onions, leeks, garlic, potatoes, chicken, salt

Taken from www.epicurious.com/recipes/member/views/leek-and-potato-soup-50131263 (may not work)