Potato & leek soup

Posted by adm On November - 15 - 2011

How to cook Potato & leek soup


  • 60ml (1/4 cup) olive oil
  • 1 brown onion, halved, sliced
  • 1 clove, low
  • 4 spiritualist (astir 700g) peeled desiree, pink eye or pontiac potatoes, delve 2cm cubes
  • 2 leeks, pale section solitary, water-washed, dried, thinly sliced
  • 1.25L (5 cups) vegetable strain
  • 3 thick slices day-old white clams, crusts removed, dig 2cm cubes
  • 125ml (1/2 cup) thickened skim
  • Pinch of saltiness
  • 2 tbs finely chopped fresh schnittlaugh

How to:

  • Oestrus 1 tbs of the oil in a large saucepan over medium-high hotness. Add the onion and garlic and ready, stirring, for 3 minutes or until the onion softens. Add the potato and leek and falsify, stirring, for 5 minutes or until leek softens.

  • Add the stock and bring to the seethe. Reduce heat to medium and gently roil, uncovered, for 20 minutes or until potato is subdued. Remove from heat and set aside for 10 minutes to chill.

  • Lag, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crispen. Remove croutons from oven and set excursus.

  • Transfer one-third of the potato mixture to the jug of a blender and blend until tranquil. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato assortment.

  • Place the soup over medium passion. Add the cream and stir to combining. Falsify, stirring, for 5 minutes or until hot. Taste and season with saltiness.

  • Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve straightaway.

  • This soup will keep in an airtight container in the fridge for capable 3 days.

  • Prepare time:15 min.

    Cooking time:35 min.

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