Potato and Leek Soup

1 Tbs olive oil

1 brown onion, chopped 

1 garlic clove, crushed 

4 medium (700g) potatoes, peeled and cubed 

2 leeks, thinly sliced 

5 cups vegetable stock 

1/2 cup thickened cream 

2 tbs chives, finely chopped 

 

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 mins or until the onion softens. Add the potato and leek and cook, stirring, for 5 mins or until leek softens. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 mins or until potato is soft. Remove from heat and set aside for 10 mins to cool. Blend potato mixture in blender until smooth. Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 mins or until hot. Ladle the soup among serving bowls. Serve immediately sprinkled with chives and croutons.

 

*Suitable to double recipe