Potato & Leek Soup

Jennifer Su

Ingredients

  • 1 Leek
  • 1 Potato (big)
  • 30 g Unsalted butter
  • 1/4 Onion
  • 800 ml Chicken or vegetable broth
  • 2 Tablespoons White wine
  • Bay leaf 1
  • 1 teaspoon Italian mixed herbs
  • Salt
  • Black pepper
  • Double cream (for decoration)

Directions

  • Melt the butter to fry the leek and onion until turn softened. (Keep a little bit aside for decorating on the top later.)
  • Place in the white wine and then potato chunks.
  • Add in the broth to cover the leek and potato and then put in the bay leaf and mixed herbs. Boil the soup and then slimmer it for 20 minutes.
  • Purée the soup in blender and flavour it with salt and black pepper.
  • Drizzle some double cream over each serving, top with a little softened leek from step 1 if prefer. (Kids want to try them in raw, so I only put a little bit😅) Enjoy!!