Leek Potato and Lentil soup by Jo Serves 3-41 large leek
1 large potato, diced
½ cup red lentils
1 litre water
1 tbsp vegetable stock powder
Salt and pepper
Cut the leek in half lengthways and wash well to remove any dirt, cut into approximately 1cm slices.
Place all the ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer gently for approximately 20 minutes, stirring occasionally.
Blend until smooth, either in a blender, or in the pan with a hand held stick blender. If you want a slightly thinner soup you can add a little more water at this stage.
Taste and add seasoning if required.
Serve with crusty bread…
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