Yum : Potato & Leek Soup

I made this soup for lunch on Sunday and it was delicious – so here is a classic autumn soup for you to devour:

Potato & Leek Soup

• 2 tbs olive oil
• 50g butter
• 1 leek – trimmed and thinly sliced
• 2 cloves garlic – thinly sliced
• 500g desiree potatoes, peeled, roughly chopped
• 1 spring onion, thinly sliced on the diagonal
• Sour cream and toasted crusty bread (optional) to serve

Method

• Heat oil and butter in a large, heavy-based saucepan over high heat. Add leek and garlic, and cook, stirring occasionally, for 5 minutes or until leek is softened.
• Add potatoes and cook, stirring occasionally, for a further 5 minutes
• Add 1L water to pan and bring to the boil. Reduce heat to low–medium and simmer, stirring occasionally, for 25 minutes or until potatoes are tender
• Using a stick blender, blend leek and potato mixture in saucepan until smooth. Season with salt and pepper
• Ladle soup into bowls and sprinkle over spring onions. Top with a swirl of sour cream and serve with toasted crusty bread, if using.

Source:  Taste Recipes