Name: Leek and potato soup with croutons
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 leeks, sliced and well rinsed; 500 gram potatoes, peeled and cut into large chunks; 2 large onions, sliced; 4 cup (1l) water; 15 gram unsalted butter; 1/2 cup (125ml) cream; 1/2 continental loaf, crust removed, cut into 1.5cm cubes; 1 tablespoon extra virgin olive oil; 1/4 cup chopped parsley, to serve

Leek and potato soup with croutons

This velvety soup is perfect for a cold winter's night.

Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

2 leeks, sliced and well rinsed

500 gram potatoes, peeled and cut into large chunks

2 large onions, sliced

4 cup (1l) water

15 gram unsalted butter

1/2 cup (125ml) cream

1/2 continental loaf, crust removed, cut into 1.5cm cubes

1 tablespoon extra virgin olive oil

1/4 cup chopped parsley, to serve

Method

1.Preheat oven to 190°C.

2.In a large frying pan, combine leek, potato, half of onion and water. Season to taste. Bring to boil on high. Reduce heat and simmer for 20-30 minutes, until vegetables are tender. Cool slightly. Use a hand blender or food processor to process until a smooth purée forms.

3.Melt butter in a small frying pan on low. Sauté remaining onion for 10 minutes, until tender but not browned. Stir into soup.

4.Bring cream to boil in same pan and add to soup. Serve topped with chopped parsley.

5.Meanwhile, make croutons by tossing bread cubes in a large bowl with oil. Spread on a baking tray. Bake for 15-20 minutes, until golden and crisp. Serve with soup.