Leek and potato soup
www.nzherald.co.nz
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Servings: 4
Author : Amanda Laird
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Heat a heavy-based saucepan and melt the butter. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft.
Step 2
Just cover with water, add the bay leaves and thyme then simmer until the potato is soft. Remove the bay leaves.
Step 3
Season and puree until smooth. Fry the reserved leeks in extra virgin olive oil and top each serving, drizzling with the oil. Serve warm in warmed soup bowls with bread.