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Leek & potato soup

Try this flavoursome leek and potato soup with fresh, crusty bread.

Ingredients

  • 1 tbsp sunflower oil
  • 25g butter
  • 450g leeks, trimmed and sliced
  • 400g potatoes, such as King Edward, peeled and diced into 1cm cubes
  • 1 clove garlic, peeled and crushed
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 litre chicken stock (made from 2 stock cubes)
  • 150ml crème fraîche
  • salt and freshly ground black pepper

Method

  1. Heat together the sunflower oil and butter in a large pan until melted, then add the leeks, potatoes and garlic.
  2. Stir-fry for 2 to 3 minutes, then add the bay leaves, thyme and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.
  3. Remove one-third of the soup from the pan and set aside. Take out the bay leaves and thyme sprig, then purée the remaining soup in a food processor, or with a hand-held wand blender, until smooth. Return the reserved soup to the pan with the puréed soup (this will give the soup texture) then stir in the crème fraîche and season well.
  4. Gently warm through without allowing the soup to boil.
  5. Serve hot with plenty of fresh, crusty bread.

Goes well with...

Morrisons Italian Pinot Grigio

Morrisons Italian Pinot Grigio

"Crisp, citrus fruit & a fresh apple flavour"

Perfect with..."Ideal with light Italian dishes, especially seafood or creamy pasta"

Grape:
Pinot Grigio
Country:
Italy
Price:
Under £5
Region:
Veneto
International Wine Challenge 2011 Commended
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4 Serves 4 people
20 Preparation time of 20 mins
30 Cooktime for 30 mins

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