Warm up with this easy recipe for potato and leek soup.
Ingredients
- 1 tablespoon olive oil
- 20g butter
- 2 leeks, pale section only, halved, washed, dried, thinly sliced
- 2 garlic cloves, crushed
- 1kg desiree potatoes, peeled, coarsely chopped
- 1L (4 cups) Massel chicken style liquid stock
- 750ml (3 cups) water
- 250ml (1 cup) thin cream
- Fresh chives, finely chopped, to serve
Method
- Step 1Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 18-20 minutes or until soft.
- Step 2Add the potato, stock and water to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool.
- Step 3Transfer one-third of soup to the jug of a blender. Blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining potato mixture.
- Step 4Place the soup over medium-low heat. Add the cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.
- Step 5Ladle among serving bowls. Sprinkle with chives and serve immediately.
Nutrition
968 kj
Energy
16g
Fat Total
9g
Saturated Fat
3g
Fibre
5g
Protein
38mg
Cholesterol
546.03mg
Sodium
3g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Serves: 8 an an entree You can make this recipe up to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 4 just before serving.
- Author: Alison Roberts
- Image credit: William Meppem
- Publication: Australian Good Taste
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