Ingredients
- 2 onions, chopped
- 2 large carrots, chopped
- 2 sticks of celery, chopped
- 2 garlic cloves
- 400g of leeks, quartered lengthways and diced
- 600g potatoes
- 2 chicken stock cubes
- Black pepper to taste
- Mixed herbs
- Chop the onions, carrots, celery, leeks, and garlic. Be sure to quarter the leeks length-ways, then dice. Fry up all the veggies in oil for about 10 minutes.
- Peel the potatoes and cut into 1cm cubes.
- Make stock using about 1.5 litres of water, and add to vegetables.
- Then add potatoes and bring to the boil. Simmer for 10 minutes with the lid on, and season to taste.
Serves 6.
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