Potato, leek and rosemary soup takes six ingredients, just a little time and only a few $!
Ingredients (serves 4)
2 tablespoons olive oil
2 leeks, trimmed, halved, washed, thinly sliced
3 garlic cloves, crushed
2 tablespoons finely chopped fresh rosemary
1kg potatoes, peeled, chopped
5 cups of stock
Extra fresh rosemary, to serve


Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.

Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.

Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve! 

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