Leek and Potato Soup

• 份量: 5 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

2 tbsp (30g) butter

2 garlic cloves (, large, finely minced)

3 leeks (, white and pale green parts only sliced thinly (about 2 cups) (Note 1)

1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) (, peeled a diced into 1"/2.5cm cubes (Note 2)

1 ½ litre / 1.5 qt chicken or vegetable stock (, low sodium (6 cups)

3/4 cup cream (, heavy/thickened (sub milk)

1 tsp cooking salt / kosher salt (table salt - reduce by 25%)

1/2 tsp black pepper

2 thick slices bread (, torn into crouton size pieces)

1 tbsp melted butter, or olive oil spray

Salt

Chives (, finely chopped)

Extra cream (, for garnish)

步骤

Sauté - Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Simmer 25 minutes - Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.

Minimal blitz - Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Season - Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.

Croutons

Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!

营养

• 每份大小: 393 g
• 卡路里: 311 kcal
• 总脂肪: 19 g
• 饱和脂肪: 12 g
• 胆固醇: 64 mg
• 钠: 551 mg
• 总碳水化合物: 32 g
• 膳食纤维: 6 g
• 总糖: 2 g
• 蛋白质: 6 g