Leek & Potato Soup
By MorrisonsTreat yourself to a classic soup as the weather turns chilly - this one is a great way to get the most out of our wonky leeks and potatoes when in season too.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 25 g of butter
- 1 tbsp of sunflower oil
- 400 g of wonky potatoes, peeled and diced into 1cm cubes
- 450 g of leeks, trimmed and sliced
- 1 garlic clove, peeled and crushed
- 1 g of pepper
- 150 g of crème fraiche
- 2 cubes of chicken stock
- 2 g of thyme
- 1 g of bay leaves
Method
4 stepsStep 1
Heat together the sunflower oil and butter in a large pan until melted, then add the leeks, potatoes and garlic.
Step 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.
Step 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 fraiche and season well.
Step 4
Gently warm through without allowing the soup to boil. Serve hot with plenty of fresh, crusty bread.