Potato and Leek Soup


This is a simple but delicious soup – a must for this cold winter…





2 medium potatoes (400g) chopped coarsely
2 medium carrots (240g) chopped coarsely
1 large brown onion
1 medium tomato
1 trimmed celery stalk chopped coarsely
1.5 litres water (6 cups)
1 tbsp olive oil
50g butter
4 medium potatoes (800g) chopped coarsely, extra
1 large leek (500g), sliced thickly
300ml cream
2 tbsp finely chopped chives
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh dill

Combine potato, carrot,onion, celery and water in a large saucepan, bring to boil. Reduce heat, simmer, uncovered, 20 minutes. Strain broth through colander into a large heatproof bowl, discard solids.

Heat oil and butter in same cleaned pan; cook extra potato and leek, covered 15 minutes, stirring occasionally. Add broth; bring to a boil. Reduce heat; simmer covered, 15 minutes. Cool 15 minutes.

Meanwhile, make croutons.

Blend or process soup until smooth. Return to same pan and add cream, stir over medium heat until hot.

Serve bowls of soup sprinkled with combined herbs topped with croutons.


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