Potato and leek soup
serves
4
The whole family will enjoy this easy to make creamy potato and leek soup with croutons. A cosy and comfort food for dinner on cool nights, this French classic is also elegant enough to serve at your next dinner party.
Ingredients (9)
- 60ml (1/4 cup) extra virgin olive oil, plus extra for croutons and to serve
- 1 brown onion, halved, chopped
- 1 garlic clove, crushed
- 4 medium (about 700g) desiree potatoes, or pontiac potatoes, peeled, cut into 2cm cubes
- 2 leeks, pale section only, washed, dried, thinly sliced
- 1.25L (5 cups) Woolworths Vegetable Liquid Stock
- 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes
- 125ml (1/2 cup) thickened cream
- 2 tablespoons finely chopped fresh chives
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
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2.Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
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3.Meanwhile, preheat oven to 200°C/180°C fan-forced. Place bread in a roasting pan. Drizzle with extra oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10-15 minutes or until crisp. Remove croutons from oven and set aside.
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4.Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. Alternatively, use a stick blender to blend in the saucepan.
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5.Heat pan over medium heat until hot. Stir through cream until combined.
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6.Serve soup topped with croutons, sprinkled with chives and drizzled with a little extra oil.
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