Recipe: Leek and potato soup

By , 26 April 2016

Leek and potato soup

Serve with a lightly wooded white wine.

Smooth and creamy.

Serves 4

olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
3 leeks, washed and finely sliced
400g peeled potatoes, cubed
4 cups (1l) vegetable or chicken stock
½ cup (125ml) cream
salt and freshly ground pepper
10g fresh chives, finely chopped

Heat a little oil in a heavy based pot and sauté onions, garlic and leeks for a few minutes or until softened.

Add cubed potatoes and fry for a further two minutes.
Pour in stock and bring to the boil.

Lower the heat and simmer gently for 10-15 minutes or until potatoes are soft.

Remove from heat, add cream and blend until smooth.

Season with salt and freshly ground pepper, garnish with chives and serve immediately.

Garnish soup with crispy bacon bits or smoked salmon strips as an interesting alternative.

Wine pairing:
This is a dish with mild, relatively sweet flavours and thick in texture – you want a wine with some weight but also bright acidity to serve as a contrast. Think wooded Chenin Blanc or Chardonnay.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


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