Creamy potato and leek soup with toast soldiers

Recipes / Soups

This creamy soup is best enjoyed on cold winter evenings.

Recipe «Creamy potato and leek soup with toast soldiers» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 35g butter, 2 medium leeks, trimmed, halved, washed, chopped, 2 garlic cloves, crushed, 650g sebago potatoes, peeled, chopped, 1 litre salt-reduced vegetable stock , 1/2 tsp olive oil, 4 shortcut bacon rashers, chopped, 4 slices white toast bread , 1/2 cup pure cream, Chopped fresh chives and crispy bacon, to serve.

Ingredients:

  • 35g butter 
  • 2 medium leeks, trimmed, halved, washed, chopped 
  • 2 garlic cloves, crushed 
  • 650g sebago potatoes, peeled, chopped 
  • 1 litre salt-reduced vegetable stock 
  • 1/2 tsp olive oil 
  • 4 shortcut bacon rashers, chopped 
  • 4 slices white toast bread 
  • 1/2 cup pure cream 
  • Chopped fresh chives and crispy bacon, to serve 

Instructions

  1. Melt 25g butter in a large saucepan over medium heat. Add leek. Cook, stirring occasionally, for 10 minutes or until leek is softened. Add garlic. Cook, stirring, for 2 minutes. Add potato. Cook, stirring occasionally, for 5 minutes.
  2. Add stock and 1 cup cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes or until potato is tender. Set aside for 5 minutes.
  3. Using a stick blender, carefully blend soup until smooth. Return to low heat. Simmer, covered, for 5 minutes.
  4. Meanwhile, heat oil in a small non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
  5. Toast bread until golden on both sides. Spread with remaining butter. Cut each toast into 4 slices. Add cream to soup. Stir well. Sprinkle soup with chives and bacon. Serve with toast.