Rustic Leek and Potato Soup

I got this recipe off one of my most favourite websites to go to for recipes This is one of the easiest, most affordable, yet delicious and comforting soups I know. Have it on its own or spruce it up if you’re having guests with some very easy homemade croutons. I usually double up the recipe and freeze individual portions which I can take to work for lunch.

The Recipe: Rustic Leek and Potato Soup
Serves 6

500g leeks well washed and chopped
2-3 tablespoons butter
salt and pepper to taste
500g potatoes, peeled and chopped
6 cups vegetable stock or water
1/4 – 1/2 cup cream
chopped chives for sprinkling

For the croutons:
good-quality bread
olive oil for moistening

Gently cook the leeks in the heated butter with a good pinch of salt, until limp. Add the potato and stir for a few minutes. Pour in the stock or water. Add a little seasoning. Simmer, half-covered, for about 30 minutes, or until the vegetables are very soft. Blend (I use a stick blender). Add the cream and check the seasoning. Reheat if necessary. Sprinkle over the chopped chive and serve with home-made, chunky croutons.

To make the croutons: Preheat the oven to 180°C. Moisten torn bits of good-quality bread with a little oil and arrange in a single layer on a baking tray. Bake for about 10 minutes, or until golden and crusty.


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