Potato and Leek Soup

Potato and Leek Soup

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 serves
Course: Entree, Main Course
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 50 grams butter
  • 2 large leeks pale section only, halved, washed, dried, thinly sliced
  • 2 cloves garlic crushed
  • 500 g potatoes peeled, coarsly chopped
  • 4 cups chicken stock or vegetable
  • 3 cups water
  • 100 ml cream more or less to taste
  • 20 grams fresh chives finely chopped, to serve

Method
 

  1. Heat butter in a large saucepan over medium heat.
  2. Add leek and garlic and toss to coat. Reduce heat to medium-low and cook, covered, stirring occasionally for 20 minutes or until soft.
  3. Add potato, stock and water to pan. Cover and bring to a simmer over a medium-high heat.
  4. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside to cool for 10 minutes.
  5. In batches, transfer the soup to blender and blend until smooth before returning to a clean saucepan.
  6. Place the soup over a medium-low heat. Add cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.
  7. Serve with chives sprinkled on top.

Nutrition

Calories: 220kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 535mgPotassium: 377mgFiber: 2gSugar: 2gVitamin A: 1150IUVitamin C: 17.3mgCalcium: 50mgIron: 1.3mg

Notes

Our soft bread rolls are the perfect accompaniment to this soup.

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