Rustic leek and potato soup
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 200 g leeks, washed and roughly chopped
- 2 tbsp butter, melted
- flaky sea salt
- 500g potatoes, peeled and chopped
- 1 1/2 litres vegetable stock or water
- 65 to 125ml fresh Ayrshire cream
- 8 slices of bread, toasted
- olive oil
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Cooking Instructions
- Make croutons by pre-heating the oven to 180ºC. Moisten torn bits the bread with a little oil and arrange in a single layer on a baking tray. Bake for about 10 minutes or until golden and crusty.
- Gently cook the leeks in the heated butter with a good pinch of salt until they are limp.
- Add the potato and stir for a few minutes.
- Pour in the stock or water. Add a little seasoning.
- Simmer, half covered, for about half an hour or until the vegetables are very soft.
- Blend (a stick blender is easiest).
- Add the cream and check the seasoning. Reheat if necessary.
- Sprinkle with chives.
- Serve with the home-made chunky croutons.
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