Potato and leek soup
This recipe demonstrates just how rich and satisfying an inexpensive soup without meat or stock can be.
- 1 hr cooking
- Serves 4
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Ingredients
Potato and leek soup
- 2 (400g) medium potatoes, coarsely chopped
- 2 (240g) medium carrots, coarsely chopped
- 1 (200g) large brown onion, coarsely chopped
- 1 (150g) medium tomato, coarsely chopped
- 1 (150g) stalk celery, trimmed, coarsely chopped
- 6 cup (1.5l) water
- 1 tablespoon olive oil
- 50 gram butter
- 4 (800g) medium potatoes, extra, coarsely chopped
- 1 (500g) large leek, thickly sliced
- 300 millilitre cream
- 2 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh dill
Method
Potato and leek soup
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1In large saucepan, bring potato, carrot, onion, tomato, celery and the water to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; set aside solids.
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2In same cleaned pan, heat oil and butter. Cook extra potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.
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3Blend or process soup, in batches, until smooth. Return soup to same cleaned pan. Add cream; stir over medium heat until hot.
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4Serve bowls of soup sprinkled with combined herbs and croutons if desired.
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