Leek & Potato Soup
Serves 2
Directions
- 1Rinse the leeks in cold water to remove any grit.
- 2Cut all the other vegetables, including onions, celery, and potatoes.
- 3Chop garlic and strip thyme leaves.
- 4Heat some olive oil with some butter in a large pan.
- 5Add the leeks, onions, and celery to the pan and soften them without coloring.
- 6Add garlic, thyme, and potatoes, seasoning with salt.
- 7Then add the stock and simmer until potatoes are very tender.
- 8Add the cream and black pepper, simmer for another 2 minutes, then add to the blender.
- 9Cut the bacon in small slices and crisp up in a pan.
- 10Allow bacon to cool, then chop into small pieces.
- 11Add the cheese and butter to the soup mixture in the blender.
- 12Blend until smooth and taste for seasoning.
- 13Toast bread for serving.
- 14Butter the toast generously.
- 15Chop spring onions and chives for garnish.
- 16Serve the soup in a bowl.
- 17Top with bacon bits, slices of spring onion, chives, and chili oil.
Ingredients
- 2 leeks
- 2 onions
- 2 celery sticks
- 2 garlic cloves
- 2 medium white potatoes
- thyme leaves
- Olive oil
- Butter
- 1 litre chicken or vegetable stock
- 150 ml double cream
- 80 g mature cheddar
- 2 spring onions
- 5 -6 chives
- Salt
- Pepper
- Chilli oil
- Heavily buttered toast
- bacon
Equipment
knifecutting boardpotspatulapanblendertoasterladlebowl
Tips
- Rinse the leeks in cold water to remove any grit.
- Soften the vegetables without coloring.
- Add the cheese and butter just before blending.
- Serve with heavily buttered toast.
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