Creamy potato and leek soup
Equipment
- Saucepan
- soup maker
Ingredients
- 2 tbsp olive oil
- 20 g unsalted butter
- 1 medium onion, sliced
- 2 large leeks, white and pale green parts only, cleaned and sliced
- 450 g potatoes, peeled and diced
- 1 large garlic clove, crushed
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 700 ml vegetable stock
- 60 ml double cream
Optional garnishes:
- chopped chives or parsley
- croutons
- crispy bacon or
- fried leek tops
Instructions
- In a saucepan, melt the butter and oil. Add the onions and leeks and sauté for around 10mins, until softened. Place into the soup maker.
- Add into the soup maker the potatoes, thyme, garlic, stock and salt and pepper and select the smooth option.
- Once it finished, stir in the cream, pour into bowls and serve immdeiately with some buttered toasted sourdogh.