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Rustic leek-and-potato soup

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

500 g leeks, well washed and chopped
2 - 3 T butter
flaky sea salt and freshly ground black pepper
500 g potatoes, peeled and chopped
6 cups vegetable stock or water
¼ – ½ cup cream

For the croutons:

good quality bread
olive oil, to moisten

Method

Gently cook the leeks in the heated butter with a good pinch of salt until limp.

Add the potato and stir for a few minutes.

Pour in the stock or water. Add a little seasoning.

Simmer, half covered, for about half an hour or until the vegetables are very soft.

Blend (a stick blender is easiest).

Add the cream and check seasoning. Reheat if necessary. Sprinkle with chives.

Serve with home-made chunky croutons.

To make the croutons: Preheat the oven to 180ºC. Moisten torn bits of good quality bread with a little oil and arrange in a single layer on a baking tray. Bake for about 10 minutes or until golden and crusty.