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Potato And Leek Soup

by DJ's Kitchen (follow)
Easy (2820)      Vegetarian (1493)      Winter (310)      Soup (255)      Autumn (14)      Soup Competition (11)     


Served

This is a great soup to make as it is so adaptable. On its own it is a tasty and simple winter meal. I also use it as a base to all my cream soups. At various times you can add, mushrooms or broccoli, zucchini, celery or spinach during the cooking process and puree.
I've also added sliced bacon to the leek garnish for a meaty flavoured soup.
It can also be the base for a marvellous seafood chowder.



Served

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 2 ltr

Ingredients
1.2 kg potato
1 leek
1 brown onion
1 whole small garlic bulb
1 ltr vegetable stock
125ml cream
Salt and pepper to taste



Ingredients

Method
Dice the onion, halve lengthwise then slice the leek and crush the garlic. Thoroughly wash the leek to remove any traces of dirt.



Ingredients

Dice the potatoes into a small 1cm cube.



Ingredients

Add some olive oil to a pot large enough to hold 3 litres then add the onion, 1/2 the chopped leek, and all the garlic and place on the heat.
Sweat down until soft, without colour then add the potatoes and cook for a further 3 minutes.



Ingredients

Finally add the stock and 250 ml water and bring to the boil.
Cook for 20 minutes until potatoes are soft.



Boiling

Meanwhile to make the leek garnish,in a fry pan melt a small knob of butter and cook the remaining leek until soft, season with salt and pepper.



Boiling

When the soup is cooked I blend it in a food processor (as I don't have a stick blender :-) or you can simply use a stick blender to puree the soup.



Boiling

Return to the heat and add the cream adjust the seasoning and add the fried leek garnish.
Serve hot with crusty fresh bread or toasted croutons. Mine have parmesan, paprika and fennel flavours.

Categories
#Soup Competition
#Soup
#Easy
#Vegetarian
#Autumn
#Winter
I like this Recipe - 10
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