Potato and leek soup

Dish out bowls of warming potato and leek soup, with its rich flavours, thick consistency and creamy finish. Serve it with crusty bread for a filling vegetarian meal, or as a simple starter. Search our website for more soup recipes.

• serves

  4

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

1 celery stalk

600 g potatoes (floury baking potatoes)

1 large leek

800 ml vegetable stock

1 handful fresh wild garlic leaves

2 tbsp oil

salt

pepper, crushed

3-5 tbsp cream

2 tbsp fried leek rings

Instructions

Wash and trim the celery and cut into pieces. Peel the potatoes and cut into cubes. Clean the leek and cut into rings.

Heat the oil in a large saucepan. Add the leek, celery and potatoes and sweat for a few minutes. Pour in the vegetable stock, cover and simmer over a low heat for about 30 minutes. Add the washed fresh garlic leaves about 5 minutes before the end of the cooking time.

Blend the soup to a fine puree. Season to taste with salt and pepper. Now stir in the cream and ladle the soup into bowls. Garnish with a few fried leek rings and crushed pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.