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Potato and leek soup
Potato and leek soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory leek and potato soup - simple and scrumptious!
Ingredients:
  • 30g (1 1/2 tbsp) butter
  • 18.20 gm olive oil
  • 2 medium leeks, trimmed, thinly sliced, washed
  • 3 medium (about 500g) coliban (washed) potatoes, peeled, chopped
  • 750mls (3 cups) vegetable liquid stock
  • 125mls (1/2 cup) milk
  • 125mls (1/2 cup) thin cream
  • Salt & ground pepper, to taste
  • Ground nutmeg, to taste
Instructions:
  • In a large saucepan over medium heat, melt the butter with olive oil until smooth.
  • Incorporate leeks into the mixture until thoroughly coated. Lower the heat, cover, and simmer for 5 minutes until slightly softened.
  • Toss the potatoes in the mixture until well coated. Turn the heat to high and pour in the stock. Let it come to a boil, then lower the heat to medium-low and simmer covered for 15 minutes until the potatoes are tender. Take it off the heat and let it sit for 5 minutes before serving. (See microwave tip for a quicker option.)
  • Transfer half of the soup into a blender or food processor and blend until smooth. Repeat with the rest of the soup and return to the saucepan. Stir in milk and cream and heat on low for 5 minutes. Season with salt and pepper, then ladle into bowls, sprinkle with nutmeg, and serve hot.

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