Serves 1
Directions
- 1Grab three large leeks and slice them right down the middle.
- 2Wash the sliced leeks really well.
- 3Slice all three leeks thinly.
- 4Chop four large potatoes into rough, even cubes.
- 5Chop one onion.
- 6Roughly slice three cloves of garlic.
- 7Chop some chives for later.
- 8Add some olive oil and some butter to a pan.
- 9Add the sliced leeks to the pan with some salt to draw moisture and saute.
- 10Once the leeks have softened, add the onions and garlic and continue to saute.
- 11Add Rosemary and black pepper to the leek, onion, and garlic mixture.
- 12Once all are softened, add the potatoes and chicken stock and let the potatoes fully cook.
- 13Meanwhile, toast some bread in the oven with some salt and oregano until it's completely crispy.
- 14Blend the soup using a real blender to achieve a velvety and smooth texture.
- 15Add some chives to finish the soup.
- 16Check the seasoning before plating up.
- 17Serve the soup with toasted bread, some extra chives, and some smoked salt on top.
Ingredients
- 3 large leeks
- 4 large potatoes, chopped into rough cubes
- 1 onion, chopped
- 3 cloves of garlic, roughly sliced
- chives, chopped
- olive oil
- butter
- salt
- Rosemary
- black pepper
- chicken stock
- bread
- oregano
- extra chives
- smoked salt
Equipment
panblenderoven
Tips
- Wash leeks really well to remove sand.
- Cut potatoes evenly so they cook evenly.
- Use a real blender for a velvety and smooth soup.
- Check the seasoning before plating up.
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