All the fresh produce you need to make a delicious, nutritious homemade potato and leek soup.
2 very large potatoes, 3 leeks, half an onion and a few sprigs of herbs.
Slice onion and leek and lightly fry in olive oil. When translucent, and 1 litre of stock and simmer.
Add diced potatoes and half the herbs and cook until the potatoes are soft.
Remove from the heat and use a hand blender to blend into a creamy soup. Add water to thin as desired.
Garnish with a dollop of natural yogurt and the rest of the herbs and serve with a Bindoon Bakehaus sourdough
Serves 4 -6 people
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