Growing the community

Potato and leek soup

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July 31, 2016

This recipe comes from self-confessed non-cook and Market Manager, Kate Raymond (me). No kidding, if I can cook this, anyone can. It's also a fantastically easy recipe for kids to make.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4 servings

Ingredients

quarter cup olive oil from Rustic Pantry Wholefoods

1 whole brown onion, chopped from Southlands Fruit & Veg

1 clove garlic, crushed from Queen Street Growers

700 g potatoes (Desiree are great, but any will do), peeled and cut into 2cm cubes from Deua Farm Produce

2 whole leeks, washed and thinly sliced from Old Mill Road BioFarm

1 1/4 litres chicken stock (if you can, make your own, but at least buy the best quality liquid stock you can find)

3 slices day-old bread from Honor Bread

half cup thickened cream from the supermarket (Tilba Real Cream is too good for soups, save it for dessert)

2 tbsp chives, chopped (backyard)

Directions

1Heat about 1 tablespoon of the oil in a large saucepan (not too hot) and add the onion and garlic. Stir for a few minutes until you see the onion start to become translucent. Don't let the garlic burn.

2Add the chopped potato and sliced leek and stir for about another 5 minutes until the leek is nice and soft.

3Add the stock and bring to the boil. Reduce the heat until it gently boils (not furiously boils). Leave it gently boiling for about 20 minutes, or until the potato is cooked. Pierce with a skewer or sharp knife to check it's soft.

4While it's boiling, preheat the oven to 200C (or 180C for a fan-forced oven).

5Remove the crusts from the bread slices and cut into roughly 2cm cubes. Place the pieces into a roasting pan and drizzle generously with olive oil (don't drench). Toss to make sure all the pieces are evenly coated with the oil. Toast the bread pieces in the oven for about 10-15 minutes. Check a few times and toss the bread to make sure they toast evenly. When they're nicely crisp and slightly golden, take them out of the oven. Voilà - croutons!

6When the potato is cooked, either remove the saucepan from the heat, let cool for at least 10 minutes, then transfer in batches to a blender and blend until it's smooth. Transfer back to a saucepan and return it to a medium heat OR, if you have a stick blender, just blend the soup in the saucepan (way less washing up and saves time) on medium heat.

7Add the cream and stir. Keep stirring and cook for another few minutes. If you've taken the soup off the heat to blend, give it a few extra minutes to get back up to temperature. Add a bit of salt if you want to.

8Ladle the soup into bowls, throw in a handful of croutons and sprinkle generously with the chives.

Desiree potatoes are great for soups and have a lovely flavour. But don't get caught up in finding the "right" variety. Any potatoes will do!

You can sprinkle in some flavouring, like chili or paprika if you prefer. This is just the basic recipe. Kids will eat it as is.

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