Potato and Leek Soup
- 2 teaspoons olive oil
- 2 medium leeks, trimmed, halved, washed, sliced
- 2 garlic cloves, crushed
- 700g nicola potatoes, peeled, cut into 2cm pieces
- 2 cups salt-reduced chicken stock
- Chopped fresh chives, to serve
- Heat oil in a large saucepan over medium-low heat. Add leek and garlic. Cook, covered, stirring occasionally, for 8 to 10 minutes or until softened. Increase heat to medium-high. Add potato. Stir to coat.
- Add stock and 3 cups cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
- Blend, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 minutes or until heated through. Serve sprinkled with chives.
- 1 tablespoon olive oil
- 1 large leek, chopped
- 2 garlic cloves, crushed
- 500g sebago potatoes, peeled, chopped
- 1 litre chicken stock
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
- Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato. Cook, stirring, for 5 minutes.
- Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
- Blend, in batches, until smooth. Serve.
You could replace chicken stock with beef, vegetable or salt-reduced stock.
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon. Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.
No comments:
Post a Comment