Leek & Potato Soup

Serves 2
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Directions

  1. 1Rinse the leeks in cold water to remove any grit.
  2. 2Cut all the other vegetables, including onions, celery, and potatoes.
  3. 3Chop garlic and strip thyme leaves.
  4. 4Heat some olive oil with some butter in a large pan.
  5. 5Add the leeks, onions, and celery to the pan and soften them without coloring.
  6. 6Add garlic, thyme, and potatoes, seasoning with salt.
  7. 7Then add the stock and simmer until potatoes are very tender.
  8. 8Add the cream and black pepper, simmer for another 2 minutes, then add to the blender.
  9. 9Cut the bacon in small slices and crisp up in a pan.
  10. 10Allow bacon to cool, then chop into small pieces.
  11. 11Add the cheese and butter to the soup mixture in the blender.
  12. 12Blend until smooth and taste for seasoning.
  13. 13Toast bread for serving.
  14. 14Butter the toast generously.
  15. 15Chop spring onions and chives for garnish.
  16. 16Serve the soup in a bowl.
  17. 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.
Leek & Potato Soup | Clip Recipe