Potato and Leek Soup
Course
Entree
,
Main Course
Servings
Prep Time
6
serves
15
minutes
Cook Time
Passive Time
55
minutes
10
minutes
Servings
Prep Time
6
serves
15
minutes
Cook Time
Passive Time
55
minutes
10
minutes
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
Instructions
Heat butter in a large saucepan over medium heat.
Add leek and garlic and toss to coat. Reduce heat to medium-low and cook, covered, stirring occasionally for 20 minutes or until soft.
Add potato, stock and water to pan. Cover and bring to a simmer over a medium-high heat.
Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside to cool for 10 minutes.
In batches, transfer the soup to blender and blend until smooth before returning to a clean saucepan.
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.
Serve with chives sprinkled on top.
Recipe Notes
Our soft bread rolls are the perfect accompaniment to this soup.