Moreish recipe for Leek and Potato Soup
1 tbs olive oil
1½ tbs butter
4 large leeks, white parts only
2 cloves garlic, finely sliced
5 large potatoes, peeled and cut into quarters
1 fresh bay leaf
2 x 25g sachets Ina Paarman concentrated liquid chicken stock
4 cups boiling water
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup fresh cream
Soup Topping Options
Slice the leeks in half and wash them very thoroughly under running water to remove any grit.
Slice leeks fine and fry along with the garlic over low heat in the olive oil and butter until soft. Take care not to brown them.
Add the potatoes, bay, chicken stock, water, pepper and salt.
Cover and cook over medium heat until the potatoes are soft.
Use a stick blender to puree the soup. Return to the heat, add the cream and heat through.
(Note: the salt content in this recipe was adapted for the Ina Paarman liquid stock sachets I used. If you use a different brand, taste before you add any additional salt.)
Loads of crunchy toppings elevate this leek and potato soup from everyday family fare to something fit for entertaining.
For the toppings, slice the bacon and fry until crisp. Fry the rosemary leaves in the bacon fat until crisp. Dust some leek rings with cake flour and fry them in about 3cm oil until just crisp.
If you want to garnish with kale chips as well, drop bits of kale leaf into the hot oil you fried the leek rings in. They take only 2-3 seconds to go crispy, so be careful not to burn the kale or it will become bitter. Also take great care when you drop the kale into the oil because it splatters like crazy!