Potato and leek soup with crispy leek croutons

PennyBy Penny    

April 2, 2016


2 leeks , cut in half lengthwise and chopped

3 medium potatoes peeled and diced

2 garlic cloves crushed

2 knobs of butter

2 pints of vegetable stock

Salt and pepper

Dash of milk

Picked thyme 1 stalk

1 tblspn chopped parsley


1Melt 1 knob of butter in a pan over a medium heat . Add in the chopped leeks . Reserve a handful .

2Sauté until just beginning to colour , add in the diced potatoesand garlic and continue to sauté so the potatoes get basted in the butter.Add in salt and pepper

3Add in the stock . Put on a lid and cook until the potatoes are soft . Or put into a slow cooker for 3-4 hours Or into a pressure cooker for 8-10 minutes

4Now melt the other knob of butter and fry the leeks with the thyme sprigs until starting to crisp and become golden

5Blitz the soup with a hand blender and add in the milk

6Serve topped with chopped parsley and crispy leeks