Leek and Potato Soup
INGREDIENTS
2 Tbsp butter
2 garlic cloves, finely minced
3 leeks, white and pale parts only sliced thinly
1kg potatoes, peeled and diced into 1-2.5 cubes
1.5 litre chicken or vegetable stock
3/4 cup cream
1 tsp cooking salt
1/2 tsp black pepper
Woodys back bacon
Croutons
2 thick slices of bread, torn into crouton size pieces
1 Tbsp melted butter
Salt
Garnish
chives, finely chopped
extra cream, for garnish
INSTRUCTIONS
METHOD
Sauté—Melt butter in a large pot over medium heat. Add garlic, and leek and sauté for 7 minutes until soft and sweet.
Simmer 25 minutes—Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it’s simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
Minimal blitz—Turn the stove off and puree with a stick blender until just smooth, then stir through cream .
Fry: Fry off bacon
Season—add salt and pepper, then stir through cream.
Serve—drizzled with cream, bacon and sprinkled with chives and croutons.
Croutons
Preheat oven to 180C. Drizzle bread with melted butter. Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot.
