AuthordanieldiverSoups are usually very inexpensive to make, and this potato and leek soup is no exception. A rich velvety soup that is hearty and filling. Ideal for lunches or a first course. A hunk of crusty bread and butter and it's an entire meal.
Trim the papery dark green parts of the leeks and discard. Slice the leeks in half lengthways and slice finely. Add to a colander and rinse under cold running water, to remove any dirt.
Heat the oil and butter over a medium high heat. Add the leeks and cook for 6 - 7 minutes until a soft green tangle. Stir in the celery salt, add the potatoes and pour in the stock bring to a boil then reduce heat and simmer for 15 - 20 minutes until the potatoes are tender and soft.
Blend the soup using a stick blender. Stir in the double cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with bacon bits and add a swirl of cream.
Ingredients
Directions
Trim the papery dark green parts of the leeks and discard. Slice the leeks in half lengthways and slice finely. Add to a colander and rinse under cold running water, to remove any dirt.
Heat the oil and butter over a medium high heat. Add the leeks and cook for 6 - 7 minutes until a soft green tangle. Stir in the celery salt, add the potatoes and pour in the stock bring to a boil then reduce heat and simmer for 15 - 20 minutes until the potatoes are tender and soft.
Blend the soup using a stick blender. Stir in the double cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with bacon bits and add a swirl of cream.