Name: Potato & Leek Soup with Garlic Croutons
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Soup; 2 leeks, roughly sliced and washed between the layers; 1 onion, peeled and quartered; 2 garlic cloves, peeled; 20g butter; 900g potato, washed or peeled and cubed; 1L liquid chicken stock; chives, to garnish; Garlic croutons; 4 big slices of Turkish Bread; 1 garlic clove, peeled and halved

Ingredients

Scale

Soup
2 leeks, roughly sliced and washed between the layers
1 onion, peeled and quartered
2 garlic cloves, peeled
20g butter
900g potato, washed or peeled and cubed
1L liquid chicken stock
chives, to garnish
Garlic croutons
4 big slices of Turkish Bread
1 garlic clove, peeled and halved

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Instructions

If necessary, weigh potatoes (900g) and set aside so that you can prepare them whilst the vegetables are cooking.
Place leeks (2), onion (1) and garlic cloves (2) in bowl and chop Speed 7 / 8 seconds. Scrape down sides.
Add butter (20g) and heat 5 minutes / 110C* / Speed 1.
Add potato (900g) and stock (1L) and cook for 25 minutes / 100C / Speed 2. Place internal steaming basket on top to prevent splatters.
Meanwhile, preheat oven to 200C.
Rub bread all over with peeled garlic clove. Place on a baking tray.
Bake for a couple of minutes until golden.
Once the soup has cooked cooked, slowly increase speed to Speed 6 / 30 seconds. Please read your machine’s user manual for correct method of safely blending soups as each machine varies.
Serve soup with the crunchy garlic croutons.

Prep Time: 5
Cook Time: 25

Nutrition

Serving Size: 4