Serves 1
Directions
- 1Slice the leeks down the middle, wash them well, and slice thinly.
- 2Peel and chop the potatoes into rough cubes.
- 3Chop up one onion and roughly slice three cloves of garlic.
- 4Chop up some chives.
- 5Add olive oil and butter to a pan, then add leeks to sauté with some salt to draw out moisture.
- 6Add the onions and garlic, and continue to sauté, adding rosemary and black pepper.
- 7Add potatoes and chicken stock and let the potatoes fully cook.
- 8Toast bread in the oven with salt and oregano until crispy.
- 9Blend the soup.
- 10Add some chives to finish.
- 11Check the seasoning and serve with the toasted bread, extra chives, and some smoked salt on top.
Ingredients
- 3 large leeks
- 4 large potatoes
- 1 onion
- 3 cloves of garlic
- chives
- olive oil
- butter
- salt
- rosemary
- black pepper
- 1 liter chicken stock
- bread
- oregano
- smoked salt
Equipment
knifecutting boardcolanderpotspatulabaking sheetovenblenderladle
Tips
- Wash the leeks really well.
- Cut potatoes evenly so they cook evenly.
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