Leek and Potato Soup

  • 2 tablespoons olive oil
  •  50g butter
  •  1 leek, trimmed, thinly sliced
  •  2 cloves garlic, thinly sliced
  •  500g potatoes, peeled, roughly chopped
  •  1 spring onion, thinly sliced on the diagonal
  •  Sour cream and toasted crusty bread (optional), to serve
  1. Heat oil and butter in a large, heavy-based saucepan over high heat. Add leek and garlic, and cook, stirring occasionally, for 5 minutes or until leek is softened. Add potatoes and cook, stirring occasionally, for a further 5 minutes.
  2. Add 1L water to pan and bring to the boil. Reduce heat to low–medium and simmer, stirring occasionally, for 25 minutes or until potatoes are tender.
  3. Using a stick blender, blend leek and potato mixture in saucepan until smooth. Season with salt and pepper.
  4. Ladle soup among bowls and sprinkle over spring onions. Top with a swirl of sour cream and serve with toasted crusty bread, if using.

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