Leek, potato and pea soup recipe

Recipe for leek, potato and pea soup in our easy vegetarian recipes collection.

Recipe ingredients

• 2 tablespoons of sunflower oil
• 2 medium leeks, sliced widthways into thin round slices
• 2 or 3 cloves of garlic, crushed, optional
• 6 to 8 large potatoes cut into chunks
• 2 tablespoons of white flour
• 1 cup of frozen peas
• 5 or 6 cups of water
• Salt and pepper to taste

How to make leek, potato and pea soup

• Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour.
• Add one cup of water and stir well to blend.
• Add the potatoes and the rest of the water. You may need to adjust the quantity slightly. Make sure all the vegetables are well covered.
• Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked.
• Finally add the peas and cook for a further few minutes until tender. Season to taste.
• A chunky, filling winter soup. These quantities make a large pan of soup. They can easily be reduced by half if desired.

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