Potato and Leek Soup
A great healthy soup full of fibre and health giving benefits like improving the good bacteria in your gut.
1/4 cup olive oil
1 brown onion, halved, finely chopped
4 medium (about 700g) desiree (or similar) potatoes, peeled and cut into small cubes
2 leeks, thinly sliced
5 cups pure vegetable stock
1 garlic clove, crushed
1/4 cup grated pecorino cheese
2 tablespoons finely chopped fresh chives
Pinch of salt
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Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 3 to 5 minutes or until the onion softens but don’t let it burn. Add the potato and leek, cook and stir for another 5 minutes or until leek softens (again don’t burn it)!
Slowly add the stock and bring to the boil. Reduce heat to medium and simmer uncovered for 30 minutes or until potatoes are soft. Remove from heat and set aside for 10 minutes to cool.
Transfer potato mixture into a blender and blend until smooth. Transfer to a clean saucepan. Place the soup over medium heat, add the cheese and stir to combine. Cook, stirring for 5 minutes or until hot. Season to taste.
Ladle the soup into serving bowls. Sprinkle with chives and top with croutons if desired. Serve immediately.