Eat healthy for less – Leek and potato soup
Time: 1 hour
Serves 4
Ingredients
- Butter
- Olive oil
- 600g leeks, trimmed and very finely sliced
- 3 medium potatoes, peeled and chopped
- 1.5 litres vegetable or chicken stock
- 150ml single cream
Method
Melt a knob of butter in a large pan with a little olive oil, add all the leek except a handful and stir. Cook gently until the leek is very soft, this will take about 10 minutes. Add the potatoes, season well then add the stock and bring to a simmer and cook until the potato is soft. Whizz everything with a blender until smooth. Add the cream and season again if it needs it. If the soup is very thick, let it down with a little water, stock or milk. Keep warm.
Heat 1cm oil in a small pan, add the remaining leek and cook until it frizzles. Lift out and drain. Serve the soup and add some frizzled leek to the top.
