Potato Herb Soup

INGREDIENTS

• 2 leeks, cleaned and thinly sliced
• 500g of potatoes, peeled and cubed
• 1 litre of chicken broth made from two chicken bouillon cubes
• 1 bunch of fresh parsley
• 1 bunch of fresh celery (or around 2 celery stalks)
• Salt and pepper
• 4 tbsp of creme fraiche

METHOD

1. Put the leek and potatoes in a pan with the chicken broth.  Bring to a boil, lower the heat and simmer for around 15 minutes or until the potatoes are cooked.
2. Add the parsley and celery, stir and simmer for about 2 minutes.
3. Remove from heat, add salt and pepper to taste and then blend thoroughly in a blender.
4. Serve straight away with one tbsp of creme fraiche per bowl.

VERDICT

This is a great soup for St. Patrick's Day as it really does turn out green.  It is semi-thick and has a really nice flavour.  Combined with the fact that it takes very little time and effort to make, puts in firmly towards the top of the leaderboard.

Score: 93/100