Thursday, 6 June 2013

Potato and Leek Soup

The Potato and Leek Soup on the Daily Specials board tempted me! We were lunching at a gorgeous little cafe in the main strip of Halls Gap where we recently enjoyed a wonderful mini vacation.

When it arrived the soup was warming, smooth, creamy, buttery and perfectly seasoned. It was magnificent! In fact I'm going to make a really big call and suggest that it was the best soup I have ever eaten!

Inspired, I couldn't wait to get home to try and re-create my soup experience! Here is the result - it's very close - and I'm very happy with it!

Potato and Leek Soup

3 large leeks - use the white part only - washed and finely sliced
1 large brown onion, diced
2 large sticks of celery, diced
3 large floury potatoes, peeled and diced
500 ml of chicken stock
60 grams best quality butter (this makes a real difference to the flavour of the finished product)
300 ml pouring cream
sea salt and white pepper

Melt the butter in a large frying pan. Add the finely sliced leeks, diced onion and diced celery. Fry gently until the onions are just beginning to turn golden. Stir constantly to ensure that none of the vegetables over caramelise.

Add the stock and potatoes. Simmer gently for 20 minutes. Cool, then blitz the mixture with a blender until smooth.

Before serving reheat the smooth soup base but do not allow to boil. Stir in 250ml of the cream and adjust the seasoning with the salt and pepper.

Ladle into a bowl, drizzle a little of the remaining cream over and serve with your favourite warmed or toasted bread.

Serves 6.

Yum! Enjoy!

*Read more about our fabulous budget friendly mini vacation here at The Living Well in Retirement Challenge blog

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