Warm and comforting, with a creamy texture and delicate flavour, this soup is gently cooked to retain the maximum flavour of the seasonal vegetables.
How long will it take?
What’s the serving size?
What do I need?
50 g butter
500 g potatoes, peeled and diced into 1 centimetre pieces
1 brown onion, peeled and diced into 1 centimetre pieces
2 cloves garlic, finely sliced
500 g chopped leek
Freshly ground black pepper
1 L vegetable stock
150 mL thickened cream
125 mL milk
Croutons to serve
How do I make it?
Melt butter in a heavy-based, lidded saucepan, then add potatoes, onion, garlic and leek. Toss until all ingredients are coated. Season with salt and pepper and toss again.
Measure out a piece of baking paper to fit inside the saucepan on top of the vegetables, then lay it on top and add the lid to the saucepan.
Cook over low heat for 10 minutes or until the vegetables have softened but not coloured.
Remove the lid and discard the baking paper. Add stock and bring to the boil, then immediately reduce to a simmer. Cook for 5 minutes, then use a stick blender to puree until smooth. Taste and season if needed, then add cream and milk and stir to incorporate