Tuesday, 21 October 2014

Leek & Potato Soup

Leek & Potato Soup
A smooth, velvety and rich vegetable soup that is full of flavour – the ultimate comforting winter soup!
Serves 4-6

Prep time: 15 minutes
Cooking time:  30 minutes

50g butter
3 leeks, finely sliced
1 garlic clove, peeled & finely chopped
2 shallots, peeled & finely chopped
2 potatoes, peeled & chopped
1 litre chicken stock
150ml double cream
Salt & freshly ground pepper
2 tbsp fresh chives, chopped

To serve:
Crusty Bread

Preparation method

1.  In a large saucepan, melt the butter over a medium heat.  Fry the leeks, garlic and shallots until softened.

2.  Add the potatoes and cook for a further few minutes.  Now add the stock and bring to the boil, reduce the heat and simmer for 20 minutes until the potatoes are tender.

3.  Transfer the soup to a food processor and blitz or use a blender to liquidise the soup.

4.  Season to taste and stir the cream through and sprinkle with chives.  Serve with crusty bread, enjoy!

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