Potato and Leek Soup

Potato and leek soup is a classic comfort food that combines the earthy sweetness of leeks with the creamy richness of potatoes. Simmered together in a savory broth, this velvety soup offers a harmonious blend of flavors and a smooth, satisfying texture. It's often garnished with fresh herbs or a swirl of sour cream, making it a perfect choice for a cozy, nourishing meal any time of the year.

450g 4 cups leek
680g potato
X4 cloves garlic
1/2 tsp cracked pepper
1/2 tsp salt
45g butter and vegetable oil to sauté
1 tbsp Thyme fresh or 1 tsp dried
220g 1 cup velouté (can add 1 cup cream)
1250g 8 cups vegetable stock

Garnish
Croutons
Sour Cream
Chives

Thinly slice your leek to approximately 4 cm by 1 cm and cube your potatoes to 5cm
Roughly chop your garlic and take the thyme off the stems. *If would wish to remove leave the thyme on the stems and remove before blending.
Add your butter, oil, leek, garlic and thyme to a pot and sauté for 8/ 10 min.
Add potatoes along with water, vegetable stock and chicken stock. Bring to a simmer for 15 min or until the potatoes split when they are forked
*Remove the thyme stalks and with a stick mixer blitz until til mixture is smooth, be careful not to over blitz as the soup will turn viscous consistency.

Transfer to a bowl and add your garnish, I’ll going full throttle with a dollop of sour cream, croutons, and some chives.

0:00 How to make potato and leek soup
0:30 add butter and oil to pot
0:55 how to cut leek
1:48 how to cut garlic
2:46 how to cut potatoes
4:05 add leek to pot and mix
4:55 make a well and add garlic
5:17 add thyme, pepper and salt
5:28 wilt the leek for up to 10 minutes
6:58 add potatoes & vegetable stock, simmer for 20 min
7:43 how to make croutons
8:20 butter and vegetable oil to the boil
8:50 add shredded bread & fry until brown
9:48 drain on paper towel
10:10 how to check if boiled potatoes are cooked
11:19 blend contents of pot until smooth
13:09 add velouté to thicken soup
13:29 how to serve soup

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