Creamy potato and leek soup
Warm up on the cooler nights with this creamy potato and leek soup - wholesome, comforting, and so delicious!
- 20 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Creamy potato and leek soup
- 1/4 cup wooloworths select australian extra virgin olive oil
- 2 leeks, chopped
- 2 stalks of celery
- 2 clove garlic, crushed
- 2 sprigs of thyme
- 1 bay leaf
- 1 kilogram potatoes, peeled, chopped
- 1 litre woolworths select vegetable liquid stock
- 2 cup water
- 1 cup thickened cream
- crispy bacon and parsley, to serve
Method
Creamy potato and leek soup
- 1Heat half the oil in a stock pot on medium. Cook leek, celery, garlic, thyme and bay leaf, stirring, for 4 minutes until tender.
- 2Process mixture until puréed. Reheat gently; stir through cream. Season to taste. Drizzle with remaining olive oil, bacon and parsley before serving.
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