Potatoe & Leek soup
Member recipe by Anna Daly-McCabe
Member recipe by Anna Daly-McCabe
Cooking time
Prep: 10 minutes Cook: 30 minutesSkill level
EasyServings
Serves 2Ingredients
- 2 leeks
- 3 rooster potatoes
- 2 cloves of garlic
- 1 white onion
- 1 shallot
- 1 pint of vegetable stock
- A few drops of fresh cream
Method
heat some olive oil in a pan and add the 2 cloves of garlic along with the chopped white onion and the chopped shallot.
peel and chop the leeks and add them to the pan and sauté until brown.
Peel the potatoes and chop thinly into a saucepan and add the sautéed leeks, onion and shallots. Add the pint of vegetable stock. Use a good quality stock.
Bring to boil stirring occasionally.
Once the potatoes have cooked and are lovely and soft, add the cream to the soup and stir.
Remove saucepan from the hob and using a hand blender, blend the ingredients until smooth. The soup will have a gorgeous thick consistency. You can add salt and pepper to taste but I find the leeks, onion and shallots give a lovely natural flavour.
Return to the hob for a further 2 minutes and then serve with a slice of homemade brown soda bread.
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