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Potato and Leek Soup

Ingredients

Scale
  • 1 tablespoon olive oil
  • 20g butter
  • 1 onion, chopped
  • 2 leeks, white section, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1kg desiree potatoes, peeled and chopped
  • 1L chicken stock
  • 750ml water
  • 375g evaporated milk

Instructions

  1. Heat oil and butter in a large saucepan over medium heat.
  2. Add leek, onion and garlic to pan, and stir for 10 minutes or until softened.
  3. Add potato, stock and water and cover pan. Increase heat to medium-high and bring to the boil.
  4. Once boiling, reduce heat to medium and cook partially covered for a further 20-25 minutes or until potatoes are tender.
  5. Remove from heat and allow to cool slightly.
  6. Use a stick blender to blend mixture in saucepan until smooth.
  7. Return back to medium-low heat, add in milk and stir for 5 minutes.
  8. Season with salt and pepper. Serve.

Notes

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