Leek and Potato Soup Recipe

When choosing potatoes for this soup, select those that have the flavour you like most. We served this thick, creamy soup with toasted pane di casa bread. If the soup is a little too thick, you can add some extra stock or cream when reheating.

Serves 3.

2 large leeks (about 570g total)
30g butter
1 small onion, peeled and finely chopped
1 small clove garlic, peeled and crushed
1 teaspoon ground cumin
Salt and pepper
650g potatoes, peeled and diced (we used Desiree potatoes)
500ml (2 cups) chicken or vegetable stock
60ml (3 tablespoons) cream
Extra cream, for serving
Chopped herbs, for serving

Remove the dark green tops from the leeks and discard. Slice the leeks in half lengthwise and wash to remove any grit between the layers. Finely slice leeks.

Melt butter in a large saucepan over medium heat. Add leek and onion and stir to coat with butter. Cook for about three minutes, stirring occasionally, until vegetables have softened but not browned.

Add garlic, cumin, salt and pepper. Stir to combine and cook for one minute. © exclusivelyfood.com.au

Add potato and stock and stir to combine.

Increase heat to high and bring mixture to the boil. Cover saucepan and reduce heat to low so that the mixture is simmering. Simmer for 25-30 minutes, or until vegetables are very soft, stirring occasionally.

Puree soup. If you are using a blender to puree the soup, allow the soup to cool for about 15 minutes before pureeing. When pureeing hot soup in a blender, we don't have the blender more than one third full. We also cover the lid with a clean tea towel and hold the lid down while pureeing.

Store soup in the refrigerator until required, or return soup to saucepan to reheat.

Add cream to soup and reheat over low heat without boiling. When soup is hot, pour into serving bowls, top with a swirl of cream and a sprinkle of herbs. © www.exclusivelyfood.com.au