Thursday, 10 June 2010

Potato & Leek Soup

A classic creamy soup full of subtle flavours. I like to make mine vegan by using soy cream. I find it gives it a nice slightly nutty taste without being as overpowering as dairy cream.

Potato & Leek Soup
serves 3-4 as a main

800g potatoes, peeled, diced
3 cloves garlic, crushed
200g/approx. 2 L leeks (white part only), washed, sliced
1.3l vegetable stock
250ml soy cream
1/4 t ground nutmeg
fresh chives (optional)

In a large soup pot over med heat,
Cook leeks, garlic in a little oil until soft, about 5 mins.
Add potatoes. Stir well.
Add stock. Stir well.
Bring to boil.
Simmer 30-40 mins or until potatoes are tender.
Turn off heat.
Purée until quite smooth.
Put back on low heat.
Season with nutmeg, salt & pepper.
Stir through soy cream.
Cook gently over low heat for about 5 mins.
Serve garnished with fresh chives, if desired.

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