Homemade Potato & Leek Soup
Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 20grams butter
- 2 leeks, whites only, halved, washed, dried, thinly sliced
- 1kilograms potatoes, peeled, coarsely chopped
- 1L chicken stock
- 750milliliter water
- 1tablespoons olive oil
- chives, finely chopped (to serve)
- 2 garlic cloves, crushed
- 250milliliter cream
Method
Step 1 of 6
Heat oil and butter in a saucepan over a medium heat. Add the leek and garlic and toss to coat. Reduce the heat to medium-low.
Step 2 of 6
Cook, covered, stirring occasionally, for 18-20 minutes or until soft.
Step 3 of 6
Add the potato, stock and water to the pan. Cover and bring to a simmer over a medium-high heat. Reduce the heat to medium and cook, partially covered, for 25-30 minutes or until the potato is tender. Set aside for 10 minutes to cool.
Step 4 of 6
Transfer one-third of the soup to the jug of a blender. Blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining potato mixture. Note: ensure that the soup has cooled sufficiently before putting it in the blender
Step 5 of 6
Place the soup over a medium-low heat. Add the cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.
Step 6 of 6
Ladle among serving bowls. Sprinkle with chives and serve immediately.
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