Name: Potato and leek soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 (400g) medium potatoes, coarsely chopped; 2 (240g) medium carrots, coarsely chopped; 1 (200g) large brown onion, coarsely chopped; 1 (150g) medium tomato, coarsely chopped; 1 (150g) stalk celery, trimmed, coarsely chopped; 6 cup (1.5l) water; 1 tablespoon olive oil; 50 gram butter; 4 (800g) medium potatoes, extra, coarsely chopped; 1 (500g) large leek, thickly sliced; 300 millilitre cream; 2 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh dill

Potato and leek soup

This dish is the perfect example of just how rich and satisfying an inexpensive soup without meat or stock can be.

Ingredients

2 (400g) medium potatoes, coarsely chopped

2 (240g) medium carrots, coarsely chopped

1 (200g) large brown onion, coarsely chopped

1 (150g) medium tomato, coarsely chopped

1 (150g) stalk celery, trimmed, coarsely chopped

6 cup (1.5l) water

1 tablespoon olive oil

50 gram butter

4 (800g) medium potatoes, extra, coarsely chopped

1 (500g) large leek, thickly sliced

300 millilitre cream

2 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh dill

Method

1.In large saucepan, bring potato, carrot, onion, tomato, celery and the water to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; set aside solids.

2.In same cleaned pan, heat oil and butter. Cook extra potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.

3.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan. Add cream; stir over medium heat until hot.

4.Serve bowls of soup sprinkled with combined herbs and croutons if desired.

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Ingredients

Method

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