Potato & leek soup
This always looks a bit insipid but the the potatoes and leeks were made for each other whilst the other ingredients subtle flavours enhance and bring a great balance to the soup. Like all soups it’s quick to put together and works as a great starter or a warming supper on its own. If you want it be totally vegetarian just swop the chicken stock for a vegetable one. Oh and if you haven’t got chives just snip of the ends of some spring onions, they are all from the same family and pretty much taste the same.
Servings: people
Ingredients
- 1 whole Onion peeled & diced
- 2 Leek sliced
- 300 grams Potatoes About 2 medium
- 2 stock cubes chicken stock 500ml
- 2 Cloves garlic peeled & diced
- 5 grams Thyme teaspoon
- 5 grams Chives
- 30 grams Butter
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Prep Time: 20 minutes
Cook Time: 45 minutes
- Melt the butter in a saucepan then add the onion sweating for about 3 minutes.
- Introduce chopped leeks and potatoes, coating them in butter and gently sauté for 10 minutes, adding the garlic half way through.
- Add chicken stock and thyme then simmer for 45 minutes or until potatoes are cooked.
- Transfer to food processor and blitz then return to saucepan
- Serve each portion with a sprinkling of chopped chives and a dash of cream.
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