Potatoes and Leek Soup
Ingredients
- 2 tbsp oil
- 1 onion finely sliced
- 2 leeks finely sliced
- 2 garlic cloves crushed
- 1 tbsp. fresh oregano leaves + extra to serve
- 2 large rooster potatoes grated
- 700 ml vegetable stock warmed
- 1 tsp bicarbonate of soda optional
- 100 ml cream
- 4 slices bread to serve
- salt and freshly ground black pepper
Method
- In a large pan, over a low heat, gently heat the oil and add the white part of the leeks, onions, garlic.
- Season with salt and pepper, then cook for about 3 - 5 minutes until softened without colouration. Add the potatoes and the vegetable stock and bring to boil. Cover with a lid and let the soup simmer very gently for a further 15-20 minutes or until the vegetables are softened.
- In the meantime, in a second saucepan filled with boiling water. Add the bicarbonate of soda and salt. Add the green part of the leek and boil for 3-5 minutes until just softened. The bicarbonate of soda will help keep the green colour of the leeks. Remove from the heat into a colander and cool the leeks to stop them overcooking in cold water for 2 minutes. Remove from the water and keep aside until needed.
- When the vegetables in the soup saucepan are soft, remove from the heat and add the boiled green leek pieces.
- Using a stick blender, process the soup until smooth. Check the seasoning and add the cream. Check the texture and add some water if needed to loosen the texture.
- Serve the soup with a swirl of extra cream, sprinkle with fresh herbs and some fresh bread.
