Jamie Oliver's website features his leek and potato soup, which calls for 2 carrots, 2 sticks of celery, 2 onions, 400 grams of leeks, 2 garlic cloves, 400 grams of potatoes, olive oil, 2 organic chicken or vegetable-based soup stock cubes, sea salt, and freshly ground black pepper. Combine the ingredients in a large saucepan to boil them into a hot soup.
Oliver suggests first slicing the carrots, leeks, onions, garlic and celery before then frying them together for 10 minutes in a large pan over high heat. While these ingredients are cooking, dissolve the stock cubes in a pot with about 2 liters of boiling water, and peel and slice the potatoes into a 1-centimeter dice.
After cooking the vegetable medley for 10 minutes, add both the stock water and the potatoes to the vegetables before bringing the entire mixture to a boil after a few vigorous stirs. Finally, reduce the heat, and let the soup simmer for about 10 minutes.
After 10 minutes, remove the soup entirely from the heat, and season it with salt and pepper to taste before serving. Some chefs choose to pulse the finished soup with a hand blender or liquidizer until it is smooth before serving.