Thursday, 7 July 2016

Potato and Leek Soup

What you need:

1 tablespoon olive oil
20g butter
1 large leek, pale section only, halved, washed, dried, thinly sliced
2 garlic cloves, crushed
1kg  potatoes, peeled, coarsely chopped
1L (4 cups) water (2 x oxo chicken stock cubes)
750ml (3 cups) water
1 cup thickened cream
Bay leaf
Salt and pepper

What to do:

1. Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10-15 minutes or until soft.
2. Add the potato, bay leaf , thyme, stock and water to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool.
3. Blend with a stick blender until smooth.
4. Place the soup over medium-low heat. Add the cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.
5. Ladle among serving bowls. Sprinkle with chives and serve immediately.
Potato and Leek Soup

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