Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 20grams butter
- 2 leeks, white part only, washed, sliced
- 3/4 cup pure cream
- 800grams potatoes, peeled, chopped
- 4 cup chicken stock
- 8 slice white sourdough bread
- 180grams blue vein cheese (optional)
- 1tablespoons olive oil
- 5 sprig fresh thyme
- 2 garlic cloves, crushed
Nutrition per serving
3400kJ / 812Cal
3400 Kilojoules or 812 Calories
39% of daily energy intake*
Protein
22.0grams
Fat
43.8grams
Carbs
80.5grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make leek and potato soup. It's a hearty, budget-friendly lunch or dinner option. Serve it with blue cheese toasts for extra bite.
Method
Step 1 of 3
Heat oil and butter in a large saucepan over medium heat. Cook leek (reserve some for garnish) and garlic for 8 minutes or until tender. Add potatoes and cook for 5 minutes, stirring often.
Step 2 of 3
Add stock and 2 cups water and thyme and bring to the boil. Reduce heat to medium low and cook for 25 minutes or until potatoes are very tender. Remove and discard thyme stalks. Using a stick blender, purée soup until smooth. Stir in 1/2 cup of the cream. Season and reheat over low heat.
Step 3 of 3
Meanwhile, heat a chargrill over a high heat. Chargrill bread and spread with cheese. Serve soup swirled with remaining cream and garnished with extra leek.
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