Leek and Potato Soup

 

Ingredients:

1/2 tbsp. butter

2 garlic cloves (minced)

2 leeks (white and pale green parts only, sliced thinly)

300g. potatoes (peeled, diced into cubes)

450ml. water

1 1/2 tsp. chicken stock granules

50ml. milk

Dash of salt (to taste)

Dashes of ground black pepper

Croutons:

2 thick slices wholemeal bread (remove crust, spread with butter and cubed)

1/4 tbsp. butter (room temperature)

Garnish:

Spring onions (chopped)

Extra milk (if needed)

Methods:

1. Melt butter in a pot over medium heat.  Add garlic and leek, saute until soft.
2. Add potatoes and water and chicken stock granules.  Turn heat up and bring to simmer, then place lid on and lower heat to let it simmer gently until potatoes are very soft.  Turn heat off and puree using a stick blender until just smooth.  Do not over puree.
3. Taste for seasoning, add salt if needed and pepper.  Stir through milk.
4. Serve, drizzled with extra milk if needed, sprinkled with spring onions and croutons.  To prepare croutons, bake in a preheated oven of 180 degree Celsius until golden and crunchy.

I adapted this recipe from 'recipetineats' with slight amendment to suit my cooking preference.