Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 500grams washed white potatoes
- 1/4 cup extra virgin olive oil
- 2 leeks, trimmed, thinly sliced
- 1 brown onion, finely chopped
- 1tablespoons chopped thyme leaves
- 4 cloves garlic, crushed
- 2 cup salt-reduced vegetable stock
- 120grams baby spinach leaves
- 1/3 cup Woolworths thickened cream
- toasted bread (to serve)
Description
After a recipe for quick and easy soup? Go for this classic potato and leek soup that's topped with crispy potato skins for added crunch.
Method
Step 1 of 3
Peel potatoes and reserve peels. Chop potatoes into 2cm pieces. Heat half the oil in a large saucepan over medium-high heat. Cook potato skins for 2 minutes or until golden and crisp. Transfer to a paper towel-lined plate and set aside.
Step 2 of 3
Heat remaining oil in pan over medium-high heat. Add leek, onion, thyme, garlic and chopped potato. Cook, stirring, for 4 minutes or until onion and leek have softened. Add stock and 2 cups water, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 12 minutes or until potato is tender. Stir in spinach.
Step 3 of 3
Using a stick blender, puree mixture until smooth. Season. Divide soup among bowls, drizzle over cream and top with potato skins. Season with pepper and serve with bread.
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