Leek & Potato Soup

Leek and Potato Soup with Crispy Leeks

This is a great tasting, simple recipe for a lovely heart-warming soup. You can have it as something to warm you up in winter or just add stock to transform it into a light snack for the summer! Enjoy!

Ingredients:

2 White Onion (brunoise, small dice)

1tbsp. Vegetable Oil

4 Leeks (Including green tops, washed and sliced)

3 Medium Potatoes (peeled and thinly sliced)

1 Litre Light Vegetable Stock

For Garnish:

200g White of Leek (washed and julienne, for crispy leek)

Method:

1. In a medium sized saucepan. Heat the vegetable oil and sweat the diced onions for 3-4 minutes without colouring them.

2. Add the leeks and sweat for another 2 minutes.

3. Add the potatoes and the stock. Bring to the boil and cook until the potatoes are soft. This will not take too long since you have sliced the potatoes thin.

4. When the potatoes are nice and soft, remove the pan from the heat and blitz the soup for 4-5 minutes, until the soup is smooth. Pass if necessary.

5. Check and adjust seasoning. Store hot for service.

For Garnish:

1. Deep fry the 200g of julienned leek until golden brown. Remove from fryer, and place on paper to drain. Season and set aside.

2. Ladle the soup into a bowl. Top with a generous amount of crispy leeks. Serve.