2 large leeks
Clove of garlic
2 potatoes
20g butter
500ml vegetable stock
Sprinkle of salt
Sprinkle of fennel seeds
1)heat the butter on a low heat
2)slice the leeks and finely chop the garlic clove and add to the butter, sprinkle with salt
3)fry until starting to soften for about 5 mins
4)chop the potatoes and add to the pan, and soften for 5 mins stirring regularly
5. sprinkle in the fennel seeds
7. add the stock and bring to the boil and reduce the heat and simmer for 15-20
8. Blend in a food processor or with a hand blender
9. Return to heat when ready to eat and season with salt and pepper to your likening
✔️top tip: change to chicken stock and change fennel for thyme for a differ flavour
#dawndishes
Check it out on Instagram Lee & potato soup
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