Monday 13 December 2010

Leek and Potato Soup

A real old favourite of mine. What I love about this soup is the simplicity in the flavours in the soup itself can be completely jazzed up with your choice of toppings that you want to add to the soup.

Serves 2 generous portions
350g Potatoes
250g Leeks (2 leeks)
2 cloves garlic
25g butter
1 litre stock (chicken or vegetable)
2 Bay leaves
2 Tbsp cream
Salt & pepper
Red Chilli (optional)
Toppings (all optional)
Bacon bits
Spring Onion
Grated Parmesan

Cooking utensils 
Chopping Board
Sharp Knife
Large Saucepan

- Peel, wash and chop into rough pieces all your potatoes
- Peel, wash & chop into rings all your leeks (discard the bottom & top 1/4s)
- Finelt chop garlic & chilli (if using)
- Prepare your stock

- In a thick bottomed pan melt butter over medium heat

- Sauté leeks for aprox 4 -5 minutes until they start get soft

- Mix in Garlic and potatoes (also chilli if using) and stir together for another 5 minutes

- Pour in Stock & add Bay leaf, bring to boil and then cook at a simmer until the potatoes are cooked (about 15 minutes)
- Remove the bay leaves

- Add your cream & blitz the entire mixture until it becomes one even liquid
- Add Salt and Pepper to taste

- Serve with your choice of topping


1 comment:

  1. I've made this a couple of times now that the weather is cooling down - absolutely perfect comfort food and helping me earn big time brownie points with my husband :-)


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