Ingredients 

  • 2 tbsp olive oil
  • 50g butter
  • 1 leek, trimmed, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 500g potatoes, peeled, roughly chopped
  • 1 spring onion, thinly slicked diagonally
  • Sour cream or olive oil, to serve
  • Toasted crusty bread, to serve (optional)

Directions

  1. Heat oil and butter in a large, heavy-based saucepan over high heat. Add leek and garlic and cook, stirring occasionally for 5 minutes or until leek is softened. Add potatoes and cook, stirring occasionally for a further 5 minutes.
  2. Add 1L of water to the pan and bring to the boil. Reduce heat to low-medium and simmer, stirring occasionally for 25 minutes or until potatoes are tender.
  3. Using a stick blender, blend the leek and potato mixture in a saucepan until smooth. Season with salt and pepper.
  4. Ladle soup among bowls and sprinkle over spring onions. Top with a swirl of sour cream and serve with toasted crusty bread.

Bring your garden to the kitchen…

 

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