Leek & Potato Soup

Ingredients
- 50 g butter
- 6 leeks, washed thoroughly in cold water and sliced
- 4 medium-sized otatoes, peeled and cut into small cubes
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 sprig thyme
- 1 bay leaf
- 1 L vegetable or chicken stock
- salt and freshly ground black pepper
- chopped chives to garnish
- sour cream to serve
Method
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1. Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often.
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2. Add the thyme, bay leaf and stock. Simmer uncovered for about
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20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor.
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3. Season to taste with salt and freshly ground black pepper. Return the soup to the pan and reheat gently – do not bring to a boil.
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4. Serve with a dollop of sour cream and a sprinkling of chopped chives.
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Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.
By Food Magazine