Leek and Potato Soup
- Yield: 8-10
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Leek and Potato Soup
Ingredients
- Butter - 30g
- Olive oil - 2 tsp
- Garlic - 2 cloves, minced
- Leeks - 2, cleaned, washed and thinly sliced
- Potatoes - 500g, peeled and chopped
- Chicken stock - 1 litre
- Thickened cream - 1/2 cup
- Chives - finely chopped
- Pancetta - 4 slices, finely chopped
Instructions
-
Heat butter and olive oil in a large soup pot over medium-high heat until the butter is melted.
-
Add the leeks and garlic and cook for 5 minutes or until softened. Add potatoes and cook for 5 minutes, stirring occasionally.
- Add the chicken stock. Bring to a simmer, and cook for 20-25 minutes or until potatoes are soft and tender when pierced with a fork.
- Use a stick blender to blend the mixture until smooth. Add the cream.
- Bring back to a simmer for 5 minutes or until heated through. Season to taste.
- Meanwhile, in a separate oiled saucepan, cook the pancetta on a medium high heat until crispy.
- Sprinkle with chopped chives and crispy pancetta.
