Creamy potato and leek soup with toast soldiers

Creamy potato and leek soup with toast soldiers

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This creamy soup is best enjoyed on cold winter evenings.

The ingredient of Creamy potato and leek soup with toast soldiers

  1. 35g butter
  2. 2 medium leeks, trimmed, halved, washed, chopped
  3. 2 garlic cloves, crushed
  4. 650g sebago potatoes, peeled, chopped
  5. 1 litre Massel vegetable liquid stock
  6. 1/2 teaspoon olive oil
  7. 4 shortcut bacon rashers, chopped
  8. 4 slices white toast bread
  9. 1/2 cup pure cream
  10. Chopped fresh chives, to serve
  11. Crispy bacon, to serve

The instruction how to make Creamy potato and leek soup with toast soldiers

  1. Melt 25g butter in a large saucepan over medium heat. Add leek. Cook, stirring occasionally, for 10 minutes or until leek is softened. Add garlic. Cook, stirring, for 2 minutes. Add potato. Cook, stirring occasionally, for 5 minutes.
  2. Add stock and 1 cup cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes or until potato is tender. Set aside for 5 minutes.
  3. Using a stick blender, carefully blend soup until smooth. Return to low heat. Simmer, covered, for 5 minutes.
  4. Meanwhile, heat oil in a small non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
  5. Toast bread until golden on both sides. Spread with remaining butter. Cut each toast into 4 slices. Add cream to soup. Stir well. Sprinkle soup with chives and bacon. Serve with toast.

Nutritions of Creamy potato and leek soup with toast soldiers

fatContent: 556.392 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent: 84 milligrams cholesterol

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