Di’s Potato and leek soup with fresh rosemary
Serves 4 or more
I don’t know anyone who doesn’t like potato and leek soup. There’s nothing more comforting on a winter’s day than a bowl of this classic soup with loads of warm crunchy sourdough bread to soak up all the goodness. Fresh rosemary straight from the garden adds a little something extra to make this soup special.
Gluten-free, dairy free, vegetarian and vegan, this soup ticks all the right boxes. For the non-vegetarians, try adding some crunchy bacon bits on top to make it even more special.
- 2 tablespoons extra virgin olive oil (plus a little extra, to serve)
- 2 leeks, white part only, washed, thinly sliced
- 2 stalks celery, washed, diced
- 3 garlic cloves, crushed
- 3 tblsps fresh rosemary, finely chopped (reserve 1 tblsp for garnish)
- 1kg floury potatoes, peeled, chopped
- 5-6 cups vegetable (or chicken) stock, preferably homemade
- Salt and freshly ground black pepper
- Heat olive oil in a large heavy-based saucepan over medium-low heat. Add leek and celery then cook, stirring frequently, until softened (about 5-6 minutes). Add crushed garlic and 2 tblsps rosemary then continue cooking until fragrant (1-2 minutes).
- Add potatoes and stir until well coated. Add 5 cups of stock and increase heat to medium-high. Cover and bring to the boil then reduce heat and simmer for 20 minutes or until potatoes are very tender.
- Remove soup from the heat and allow to cool a little before blitzing with a stick blender or processing in batches until smooth. Add more stock if necessary for desired consistency. Taste, then season with salt and pepper. Return saucepan to stove and simmer gently to warm soup.
Ladle into bowls and serve with a drizzle of olive oil, cracked pepper and reserved rosemary.
Adapted from Super Food Ideas – recipe by Jenny Fanshaw