Potato and Leek Soup
with rustic croutons
Potato and leek soup is a classic comfort food that combines the earthy sweetness of leeks with the creamy richness of potatoes. Simmered together in a savory broth, this velvety soup offers a harmonious blend of flavors and a smooth, satisfying texture.
Prep Time
30 min
Cook Time
Serves
6
60 min
THE FACTS
Lasts for 3 days in the fridge
Able to freeze
Cheap ingredients
INGREDIENTS
SOUP INGREDIENTS
450g 4 cups leeks
680g potato
X4 cloves garlic
1/2 tsp cracked pepper
1/2 tsp salt
45g butter and vegetable oil to sauté
1 tbsp Thyme fresh or 1 tsp dried
220g 1 cup velouté (can add 1 cup cream)
1250g 8 cups vegetable stock
GARNISH
Croutons
Sour Cream
Chives
Potato and leek soup is often garnished with fresh herbs or a swirl of sour cream, making it a perfect choice for a cozy, nourishing meal any time of the year.
3 min
15 min
METHOD
METHOD
1. Thinly slice your leek to approximately 4 cm by 1 cm and cube your potatoes to 5cm Roughly chop your garlic and take the thyme off the stems.
NOTE: if would wish to remove leave the thyme on the stems and remove before blending.
2. Add your butter, oil, leek, garlic and thyme to a pot and sauté for 8/ 10 min.
3. Add potatoes along with water, vegetable stock and chicken stock. Bring to a simmer for 15 min or until the potatoes split when they are forked
NOTE: remove the thyme stalks and with a stick mixer blitz until til mixture is smooth, be careful not to over blitz as the soup will turn viscous consistency.
Transfer to a bowl and add your garnish, I’ll going full throttle with a dollop of sour cream, croutons, and some chives.
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