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Creamy potato and leek soup with toast soldiers
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in a cozy bowl of creamy winter soup.
Ingredients:
  • 35g butter
  • 2 medium leeks, trimmed, halved, washed, chopped
  • 2 garlic cloves, crushed
  • 650g sebago potatoes, peeled, chopped
  • 1 litre vegetable liquid stock
  • 2.30 gm olive oil
  • 4 shortcut bacon rashers, chopped
  • 4 slices white toast bread
  • 126.25 gm pure cream
  • Chopped fresh chives, to serve
  • Crispy bacon, to serve
Instructions:
  • In a large saucepan over medium heat, melt 25g butter. Add leek and cook, stirring occasionally, for 10 minutes until softened. Stir in garlic and cook for 2 minutes. Add potato and cook for 5 minutes, stirring occasionally.
  • Pour in the stock and add 1 cup of cold water, then generously season with salt and pepper. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for 30 minutes until the potato is tender. Let it sit for 5 minutes before serving.
  • Smooth the soup using a stick blender, then return it to low heat. Let it simmer covered for 5 minutes.
  • Heat oil in a non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, until golden and crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate.
  • Toast the bread until it's golden on both sides, then spread with the remaining butter. Cut each slice into 4 pieces. Add the cream to the soup, stir to combine. Garnish the soup with chives and bacon. Serve with the toasted bread slices.

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