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Potato and leek soup with crispy leek croutons

Yields1 Serving

 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
1

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

2

Sauté 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

3

Add 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

4

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

5

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

6

Serve topped with chopped parsley and crispy leeks

Nutrition Facts

Servings 1