This easy homemade vegetable soup is one of the best veggie soup recipes I've ever tried. It's simple to make, makes for a great lunch and you can feel good knowing that it's really healthy, too.
Place the butter in a large pot and place over a medium high heat.
Once the butter has melted, add the garlic, onion, potato, and leek. Fry for 2 minutes until aromatic, then cover and sweat for 8 minutes.
Add the stock, carrots, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
Season with a salt and pepper to taste
Blitz with a food processor or a hand blender to get a thick, creamy and smooth soup.
Notes
Serve this soup with my homemade Irish Brown Bread or unsweetened Irish Soda Bread.Store in an airtight container in the fridge for up to a week, or freeze for up to 6 months.