As Mr D brought home a huge haul of courgettes and leeks from our allotment at the weekend, I thought I’d whip up a courgette leek and potato soup.
It’s the perfect lunch or supper for these colder days; it takes just 10 minutes to prepare and 20 minutes to cook.
Pretty good when you consider that it’s made from scratch and full of nothing but hearty goodness.
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How To Make Courgette Leek and Potato Soup
You Will Need:
6 small potatoes (approx 390g)
3 medium courgettes (approx 650g)
2 small leeks (approx 155g)
4 cloves of garlic (approx 20g)
1.2 litres of stock (either vegetable or chicken — whichever you prefer)
Salt and pepper — to taste
2 tbsp of crème fraîche
Method:
Chop up all of the veg into small pieces and throw into a large saucepan. You don’t need to be too precious about this — the whole lot will be boiled down, so you don’t have to be too neat.
Add the stock and bring to the boil.
Pop on the lid and simmer the mixture for 20 minutes — or until the vegetables are really soft and mushy.
Next, blend any lumps and whole vegetables with a stick blender until smooth (or pop into a blender and blitz until smooth).
Season with salt and pepper, to taste. If your stock is already seasoned well, you may not need any more.
Finally, stir in the 2 tbsp of crème fraîche and mix through well.
Et voila! A quick and easy courgette leek and potato soup.
Really healthy — and really filling. Perfect for these colder, autumn days.
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Courgette Leek and Potato Soup
This delicious and healthy courgette leek and potato soup is so quick and easy to make. Just 20 minutes from garden to table!
Ingredients
- 6 small potatoes (approx 390g)
- 3 medium courgettes (approx 650g)
- 2 small leeks (approx 155g)
- 4 cloves of garlic (approx 20g)
- 1.2 litres of stock (either vegetable or chicken — whichever you prefer)
- Salt and pepper — to taste
Instructions
- Chop up all of the vegetables into small pieces and throw into a large saucepan. You don't need to be too precious about this — the whole lot will be boiled down, so you don't have to be too neat.
- Add the stock and bring to the boil.
- Pop on the lid and simmer the mixture for 20 minutes — or until the vegetables are really soft and mushy.
- Next, blend any lumps and whole vegetables with a stick blender until smooth (or pop into a blender and blitz until smooth).
- Season with salt and pepper, to taste. If your stock is already seasoned well, you may not need any more.
- Finally, stir in the 2 tbsp of crème fraîche and mix through well.
- Serve and enjoy!
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.
