Potato and Leek Soup
A tasty and hearty soup dish that’ll warm you right up. Use organic Otway Red potatoes to make it as smooth and creamy as it can be.
Make this soup in big batches and store in the fridge or freezer for a cold Winter night or a quick lunch on the run. We suggest you also toast a couple of slices of Elwood Sourdough and lather it in salted butter to complement this tasty and hearty soup.
Enjoy!
Ingredients
2 tbsp butter
1 onion, chopped
3 leeks, sliced
2 potatoes, cut into 1/4 inch cubes
3.5 cups The Stock Merchant Vegetable Stock
2/3 cup light cream, to serve
2 tbsp fresh chives, snipped, or if you are feeling adventurous, Kale chips to garnish
Method
- Melt the butter in a large saucepan over medium heat, add the onion, leeks, and potatoes, and sauté gently for 2–3 minutes until soft but not brown. Pour in the stock, bring to a boil, and then reduce the heat and simmer, covered, for 15 minutes.
- Transfer the mixture to a food processor or blender and process until smooth. Return to the rinsed-out saucepan.
- Reheat the soup and season to taste with salt and pepper. Ladle into warmed bowls and serve with the cream if using and garnished with the chives or kale chips.