Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardPotato and leek soup
Nothing hits the spot like a nice warm bowl of potato and leek soup on a chilly evening! Try our nutritious recipe packed with flavour and fresh locally sourced ingredients.
Ingredients
- 2 tablespoons olive oil
- 2 leeks, trimmed, halved, washed, thinly sliced
- 3 garlic cloves, crushed
- 2 tablespoons finely chopped fresh rosemary
- 1kg potatoes, peeled, chopped
- 5 cups chicken style liquid stock
- Extra fresh rosemary, to serve
Method
- Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
- Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.
- Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.
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