Leek + Potato Soup
Directions
- 1Dice the whites of your leek and peel the potatoes, then chop them into small cubes.
- 2Melt butter and add olive oil in a saucepan.
- 3Sauté the leeks and potatoes until softened.
- 4Mince the garlic and chop the spring onions, then add to the pan.
- 5Once the vegetables begin to catch on the pan, add the white wine, allow to cook off, then add enough vegetable broth to cover.
- 6Add some rosemary if you like, then simmer for another 10-15 minutes, or until the potato is cooked through.
- 7For the zero-waste toppings, season the potato peels + chopped leek tops with salt, pepper, olive oil + paprika, then sauté / roast until crisp.
- 8Blend the soup until smooth, season to taste, add cream + more stock if needed.
- 9To serve, ladle the soup into bowls, top with the crispy potato + leeks, a swirl of cream, a pinch of paprika + fresh chives.
Ingredients
- 1 leek
- 400 g potatoes
- 5 garlic cloves
- 1 bunch spring onions
- 1 glass white wine
- 1.5 l vegetable stock
- 250 g cream
- 1 tbsp butter
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- 1 chives
- salt
- pepper
- 1 tbsp vinegar mixed with water
Equipment
saucepanknifecutting boardblender
Tips
- For the zero-waste toppings, season the potato peels + chopped leek tops with salt, pepper, olive oil + paprika, then sauté / roast until crisp.