In a large pot heat up the oil, add the bay leaf, allspice berries, onion and leeks. Cook over a medium heat for about 5 minutes until softened stirring frequently. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.
Simmer for about 15-20 minutes (until the potatoes are fully cooked) stirring occasionally. Add the rest of the stock if necessary.
Remove from the heat, adjust the seasoning if needed and serve. (Alternatively thicken the soup by either blitzing partly or mashing using a potato masher before serving).
As with any recipe requiring few ingredients it is important to use fresh, good quality ingredients. Fresh, firm leeks will produce a delicious leek soup.
I like to use the entire leek in this recipe but you can trim your leeks and just use the white part (if you go with the latter add one more leek into the pot). See the post for tips on cleaning leeks.
The green part of the leek is a little tougher so you may like to (but don’t need to) chop it a bit more finely than the white part.
If you are planning to partly mash the soup use all-rounder potatoes such as Maris Piper or Yukon Golds. To serve this soup with chunks of potatoes intact use red potatoes, baby potatoes or Charlotte.
The amount of vegetable stock is approximate so adjust it to your preference. I recommend to just cover the vegetables with the stock while cooking and add more if needed later.
This soup is just as delicious the next day. Refrigerate for up to 4 days.