Classic Leek and Potato Soup
33
A delicious soup great to have in the winter.
Ingredients
| 2 | each |
potatoes
finely diced |
* |
| 4 | cups |
chicken broth
|
|
| 2 | small |
leeks
washed, sliced and diced (further instructions below) |
* |
| 1 | pinch |
sea salt
|
* |
| 1 | teaspoon |
black peppercorns
cracked |
|
| 210 | millilitres |
cream
|
|
| 2 | tablespoons |
butter
|
|
| 1 | clove |
garlic
finely diced |
Directions
Preparation of leeks: 1. Slice lengthways down the leek.
Chop off the worn looking bits.
Peel back a layer by layer of leeks and wash them individually.
Stack these layers together and finely dice them.
Cooking: 1. Melt the butter in a pot then add the garlic and leeks and pepper.
When the leeks have softened (10 minutes add the chicken stock, potatoes and salt.
Boil it then let it simmer until the potatoes are falling apart.
Mash the potatoes in the soup to give it a nice texture.
Finally add the cream and serve with croutons and bacon bits if desired.
