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Wednesday, May 18, 2016

Leek and Potato Soup

How to make Leek and Potato Soup recipe - preparation 10 minutes cooking time 45 minutes Serves 4

2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb leeks, chopped
225g/8oz potatoes, cubed
1.2 litres/2 pints/5 cups hot vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche

1 Heat the oil in a pan over a gentle heat, then cook the onion for 10–15 minutes until soft. Add the garlic and cook for 1 minute. Add the leeks and cook for 5–10 minutes until softened. Stir in
the potatoes.

2 Add the hot stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.

3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.

4 Return the soup to the pan and stir in the crème fraîche. Reheat gently and serve hot.
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