Potato and Leek Soup

Name: Potato and Leek Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: South African
Ingredients: 2 tbsp olive oil; 1 large onion, peeled and sliced; 4 medium carrots, peeled and sliced; 3 sticks celery, sliced; 1 bunch leeks, sliced; 3 cloves garlic, peeled and sliced; 5 large potatoes, peeled and cubed; 1.5 lt vegetable stock; 250 ml fresh cream; 250 ml full cream milk; 3 tsp salt; 3 tsp ground black pepper

JJ @JJduPlessis1

Cape Town

Great for those cold winter days.

JJ @JJduPlessis1

Cape Town

Great for those cold winter days.

Saved

Ingredients

60 mins

6 servings

2 tbspolive oil
1large onion, peeled and sliced
4medium carrots, peeled and sliced
3 stickscelery, sliced
1 bunchleeks, sliced
3 clovesgarlic, peeled and sliced
5large potatoes, peeled and cubed
1.5lt vegetable stock
250 mlfresh cream
250 mlfull cream milk
3 tspsalt
3 tspground black pepper

Saved

Steps

60 mins

1

In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
2

Now add potatoes, salt, pepper and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
3

Add the cream and milk, bring it to the boil and simmer for a further 5 minutes. Make sure that the potatoes are soft.
4

Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Serve hot.