Leek &
Potato Soup

55 minutes
  • 4 white potatoes
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 200g leek, washed, halved lengthways and finely sliced 900ml vegetable stock
  • Worcester sauce, to taste
  • 1/2 baguette, thinly sliced diagonally
  • 2 tsp fresh rosemary, finely chopped
  • 60g grated Parmesan cheese
  • 1/2 bunch chives, coarsely chopped
  1. Fry garlic in olive oil over medium heat until aromatic. Add diced potatoes and sliced leek, fry for a few minutes until leek softens then add stock. Simmer on a medium heat for around 20 minutes.
  2. Preheat the grill and lined baking tray with baking paper.
  3. Placed sliced baguette on tray and sprinkle rosemary and grated Parmesan. Grill until golden.
  4. Remove soup from heat and puree with stick mixer. If necessary add more stock and return to low heat. Season with salt, ground black pepper and Worcester sauce.
  5. Season the soup to taste and sprinkle with the chives. Grind black pepper over the top and serve garnished with the Parmesan croutons.
Keep the potato skin on. Once you puree the soup the skin dissolves in the mixture. This saves time and it’s healthier.

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