Potato, leek and rosemary soup

Posted by adm On November - 8 - 2011

How to cook Potato, leek and rosemary soup


  • 2 tablespoons olive oil
  • 2 leeks, cut, halved, water-washed, thinly sliced
  • 3 garlic cloves, low
  • 2 tablespoons finely chopped fresh rosemary
  • 1kg coliban potatoes, raw, sliced
  • 5 cups chicken strain
  • Extra fresh rosemary, to dish

How to:

  • Heat oil in a saucepan over medium-low heating. Add scallion. Fix, stirring, for 4 minutes or until dull. Add garlic and rosemary. Falsify, stirring, for 1 minute or until fragrant.

  • Add potatoes and strain. Increase heat to medium-high-pitched. Covering. Bring to the churn. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tenderise.

  • Process soup, in batches, until almost quiet. Return to pan over medium-low passion. Ready, stirring, for 5 minutes or until heated through. Season with salt and peppercorn. Ladle into bowls. Top with rosemary. Service.

  • We served this with pure pick. You could also serve with light sour drub.

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