Potato and Leek Soup

Soup

Cook Time: 1h 25 min Servings: 4 Source:

Ingredients

1 tablespoon olive oil

50 gram butter

4 potatoes (800g), chopped coarsely

1 leek (500g), sliced thickly

300 millilitre cream

2 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh dill

2 potatoes (400g), chopped coarsely

2 carrots (240g), chopped coarsely

1 brown onion (200g), chopped coarsely

1 tomato (150g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

1.5 litre (6 cups) water

Directions

First make vegetable broth. Put all ingredients in a saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin- lined sieve or colander into large heatproof bowl; discard solids.

Heat oil and butter in same cleaned pan; cook potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.

Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.

Serve bowls of soup sprinkled with combined herbs and topped with croûtons. vegetable broth Combine ingredients in large

Notes

You can make your own croûtons by cutting thickly sliced bread into cubes and cooking with a little butter or olive oil in a fry-pan over a medium-low heat, turning occasionally until they’re golden all over.