Potato & Leek Soup

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From one of our national supermarkets and their free monthly magazine April '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (457.2 g)
  • Calories 706.2
  • Total Fat - 28.9 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 179.9 mg
  • Sodium - 1455.9 mg
  • Total Carbohydrate - 70.4 g
  • Dietary Fiber - 6.3 g
  • Sugars - 4.2 g
  • Protein - 42.5 g
  • Calcium - 505.4 mg
  • Iron - 5 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.5 mg

Step 1

Heat oil and butter in a large saucepan over medium high and cook leek (reserve some for garnish) and garlic for 8 minutes or until tender and then add potatoes and cook for 5 minutes stirring often.

Step 2

Add stock and 2 cups water and thyme and bring to the boil and then reduce heat to medium low and cook for 25 minutes or until potatoes are very tender.

Step 3

Remove and discard thyme stalks and using a stick blender, puree soup until smooth and stir in 1/2 cup of the cream and season and reheat over low heat.

Step 4

Meanwhile, heat a chargrill over a high heat and chargrill bread and spread with cheese.

Step 5

Serve soup swirled with remaining cream and garnished with reserved leek.

Tips & Variations


No special items needed.

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