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Potato & Leek Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine Modern Australian
Servings 6

Ingredients
  

Soup

  • 2 tbs butter
  • 2 garlic cloves finely minced
  • 3 leeks white and pale green parts only sliced thinly
  • 1 kg chat potatoes peeled and cut in half
  • 1.5 litres low salt chicken or vegetable stock
  • 3/4 cup thickened cream
  • 1 tsp sea salt flakes
  • 1/2 tsp black pepper

Croutons

  • 2 thick slices bread cut into crouton size pieces
  • 1 tbsp melted butter
  • Salt

Garnish

  • Chives finely chopped
  • Extra cream

Instructions
 

First Make The Croutons

  • Preheat oven to 180C. Drizzle bread with melted butter. Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot and keep warm.

For The Soup

  • Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
  • Add potatoes and stock. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
  • Turn the stove off and puree with a stick blender until smooth but do not over blend.
  • Add salt and pepper, then stir through cream.
  • Serve, drizzled with cream and sprinkled with chives and croutons.
Keyword leek, potato, soup
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