Leek & Potato Soup
Warm up those winter days and nights with a hearty bowl of leek and potato soup! Best served with a dollop of sour cream.
Ingredients
- 6 leeks, washed thorouglhy in cold water and sliced
- 4 medium-sized potatoes, peeled and cut into small cubes
- 1 sprig thyme
- 6 teaspoons sour cream
- 1 tablespoons chopped chives
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 leaf bay
- 1 L vegetable stock
- 50 grams butter
- 1 pinch freshly ground black pepper
- 1 pinch salt
- 6 leeks, washed thorouglhy in cold water and sliced
- 4 medium-sized potatoes, peeled and cut into small cubes
- 1 sprig thyme
- 6 teaspoons sour cream
- 1 tablespoons chopped chives
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 leaf bay
- 1 L vegetable stock
- 50 grams butter
- 1 pinch freshly ground black pepper
- 1 pinch salt
- Step 1 of 4Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often.
- Step 2 of 4Add the thyme, bay leaf and stock. Simmer uncovered for about 20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor.
- Step 3 of 4Season to taste with salt and freshly ground black pepper. Return the soup to the pan and reheat gently – do not bring to a boil.
- Step 4 of 4Serve with a dollop of sour cream and a sprinkling of chopped chives.
Method
- Step 1 of 4Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often.
- Step 2 of 4Add the thyme, bay leaf and stock. Simmer uncovered for about 20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor.
- Step 3 of 4Season to taste with salt and freshly ground black pepper. Return the soup to the pan and reheat gently – do not bring to a boil.
- Step 4 of 4Serve with a dollop of sour cream and a sprinkling of chopped chives.
Nutrition per serving
1104 Kilojoules
Protein6 grams
Fat17 grams
Carbs18 grams
Sugars12 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist.
Method
- Step 1 of 4Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often.
- Step 2 of 4Add the thyme, bay leaf and stock. Simmer uncovered for about 20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor.
- Step 3 of 4Season to taste with salt and freshly ground black pepper. Return the soup to the pan and reheat gently – do not bring to a boil.
- Step 4 of 4Serve with a dollop of sour cream and a sprinkling of chopped chives.