Leek and potato soup

Leek and potato soup

By

Classic leek and potato soup is a creamy winter warmer.

The ingredient of Leek and potato soup

  1. 2 tablespoons olive oil
  2. 50g butter
  3. 1 leek, trimmed, thinly sliced
  4. 2 cloves garlic, thinly sliced
  5. 500g desiree potatoes, peeled, roughly chopped
  6. 1 spring onion, thinly sliced on the diagonal
  7. Sour cream, to serve
  8. Toasted crusty bread (optional), to serve

The instruction how to make Leek and potato soup

  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 lowu2013medium 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.

Nutritions of Leek and potato soup

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like