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Leek and potato soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Velvety leek and potato soup, a cozy winter delight.
Ingredients:
  • 36.40 gm olive oil
  • 50g butter
  • 1 leek, trimmed, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 500g desiree potatoes, peeled, roughly chopped
  • 1 spring onion, thinly sliced on the diagonal
  • Sour cream, to serve
  • Toasted crusty bread (optional), to serve
Instructions:
  • In a large, heavy-based saucepan over high heat, heat oil and butter until sizzling. Sauté leek and garlic for 5 minutes until fragrant and tender. Mix in potatoes and continue cooking for another 5 minutes, stirring occasionally.
  • Pour 1 liter of water into the pan and bring it to a boil. Lower the heat to medium-low and simmer for 25 minutes, stirring occasionally, until the potatoes are tender.
  • Blend the leek and potato mixture in the saucepan using a stick blender until it is smooth. Season with salt and pepper to taste.
  • Divide the soup into bowls and garnish with freshly chopped spring onions. Finish with a dollop of tangy sour cream and accompany with toasted crusty bread, if desired.

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