A creamy soup that’s the perfect addition to a cold winters night.
Leek and Potato Soup:
- 25g unsalted butter
- 1 brown onion, sliced
- 2 garlic cloves, crushed and sliced
- 4 large Desiree potatoes, peeled and cubed
- 1 large leek, pale section only, washed and thinly sliced
- 2 1/2 cups vegetable stock
- salt and pepper to taste
- 1/2 cup thickened cream
- chives or parsley
Heat the butter in a large pot over medium-high heat. Add the onions, garlic and leeks stirring occasionally for 3-5 minutes or until the onion and leek have softened. Add the potatoes and continue to stir on a gentle heat for 2-3 minutes. Add the stock and bring to the boil.
Once the stock has reached a boil reduce the heat and simmer, uncovered, for 20 minutes or until the potato has softened. Remove from heat and cool for 10 minutes.
If you have a handheld stick blender you can use this to puree the soup, if not transfer one third of the mixture to the blender and blend until smooth. Do not overfill the mixture and hold the lid closed with a tea towel, doing so shall stop it from potentially exploding all over your kitchen. Repeat the process until all the soup has been blended to a consistency you like.
The cream can be stirred into the soup before serving, or drizzled over the top once it has been plated.