Leek and Potato Soup
40 min5–8 people
A thick, creamy French classic: leeks slowly sautéed in garlic butter until sweet, then simmered with potatoes and stock, lightly puréed to preserve texture.
| prepPreheat oven to 350°F / 180°C (160°C fan-forced) for croutons | |||||
| 30 g butter | Sauté butter, garlic & leeks, 7 min | Add potatoes & stock, bring to simmer, simmer 25 min | Purée with stick blender until just smooth | Season with salt & pepper, stir in cream | Serve soup, drizzle with cream, top with chives & croutons |
| 2 large garlic cloves, finely minced | |||||
| 3 leeks, white and pale green parts only, sliced thinly (about 500 ml) | |||||
| 1 kg potatoes (Sebago/Russet/Maris Piper), peeled and diced into 2.5 cm cubes | |||||
| 1.5 litres / 1.5 qt chicken or vegetable stock, low sodium (1.4 litres) | |||||
| 180 ml heavy/thickened cream (sub milk) | |||||
| 1 tsp cooking salt / kosher salt (reduce by 25% if using table salt) | |||||
| 1/2 tsp black pepper | |||||
| 2 thick slices bread, torn into crouton-size pieces | Toss bread with butter, bake 350°F / 180°C, 5 min | ||||
| 1 tablespoon melted butter or olive oil spray (for croutons) | |||||
| Salt (for croutons) | |||||
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