Leek & Potato Soup
 | Cooking Time 55 minutes |
 | Serves 4 |
INGREDIENTS
- 4 white potatoes
- 1 clove garlic, finely chopped
- 2 tbsp olive oil
- 200g leek, washed, halved lengthways and finely sliced 900ml vegetable stock
- Worcester sauce, to taste
- 1/2 baguette, thinly sliced diagonally
- 2 tsp fresh rosemary, finely chopped
- 60g grated Parmesan cheese
- 1/2 bunch chives, coarsely chopped
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Fry garlic in olive oil over medium heat until aromatic. Add diced potatoes and sliced leek, fry for a few minutes until leek softens then add stock. Simmer on a medium heat for around 20 minutes.
- Preheat the grill and lined baking tray with baking paper.
- Placed sliced baguette on tray and sprinkle rosemary and grated Parmesan. Grill until golden.
- Remove soup from heat and puree with stick mixer. If necessary add more stock and return to low heat. Season with salt, ground black pepper and Worcester sauce.
- Season the soup to taste and sprinkle with the chives. Grind black pepper over the top and serve garnished with the Parmesan croutons.
TIP: Keep the potato skin on. Once you puree the soup the skin dissolves in the mixture. This saves time and it's healthier.
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