Leek and potato soup

Classic leek and potato soup is a creamy winter warmer.

Heat oil and butter in a large, heavy-based saucepan over high heat. Add leek and garlic, and cook, stirring occasionally, for 5 minutes or until leek is softened. Add potatoes and cook, stirring occasionally, for a further 5 minutes.
Add 1L water to pan and bring to the boil. Reduce heat to low–medium and simmer, stirring occasionally, for 25 minutes or until potatoes are tender.
Using a stick blender, blend leek and potato mixture in saucepan until smooth. Season with salt and pepper.
Ladle soup among bowls and sprinkle over spring onions. Top with a swirl of sour cream and serve with toasted crusty bread, if using.

Source

2 tbsp olive oil

50g butter

1 leek, trimmed, thinly sliced

2 cloves garlic, thinly sliced

500g desiree potatoes, peeled, roughly chopped

1 spring onion, thinly sliced on the diagonal

Sour cream and toasted crusty bread , to serve

Mixing Bowl Set

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