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Potato, leek and rosemary soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Simple and affordable potato leek soup with rosemary. Perfect for a quick and delicious meal!
Ingredients:
  • 36.40 gm olive oil
  • 2 leeks, trimmed, halved, washed, thinly sliced
  • 3 garlic cloves, crushed
  • 40.00 ml finely chopped fresh rosemary
  • 1kg coliban potatoes, peeled, chopped
  • 1275.00 gm chicken style liquid stock
  • Extra fresh rosemary, to serve
Instructions:
  • In a saucepan over medium-low heat, gently warm the oil. Sauté the leek for 4 minutes until soft. Introduce the garlic and rosemary, stirring for 1 minute until aromatic.
  • Combine the potatoes and stock in a pot, then raise the heat to medium-high, cover, and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, or until the potatoes are tender.
  • Blend soup in batches until nearly smooth. Return to pot over medium-low heat. Stir and simmer for 5 minutes until hot. Season with salt and pepper. Ladle into bowls and garnish with fresh rosemary. Enjoy!

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