Leek and Potato Soup

This is from many different sources.


  • 3 medium carrots, chopped into half inch thick disks
  • two large leek, white plus some light green part, cleaned well and cut lengthwise first and then half inch across.
  • 2 celery stalks, half inch thick
  • 1 onion, diced (need not be super small)
  • 3 garlic cloves, diced
  • 1lb potatoes, cut into 1/2 in thick too, with skin if red potatoes
  • Enough stock/water to cover the the ingredients
  • half a bunch of parsley, with leaves plucked out and chopped as little or much as you want. Make sure it’s washed well as it tends to have sand.


  1. Add about two tbsp olive oil in a dutch oven over medium heat
  2. Add everything up to (and NOT including potatoes), so all the aromatics plus carrots
  3. Stir fry for about 5 minutes until soft.
  4. Add the potatoes and stir a bit more.
  5. Add the water/stock and bring to a boil. Simmer for 10 min or until a couple of potatoes tested are tender to taste.
  6. Add parsley and turn off fire, leave it.

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