Rosemary Leek and Potato Soup

    Rosemary Leek and Potato Soup

    18saves
    40min


    14 people made this

    By seasoning this leek and potato soup with rosemary and chilli powder, it gives it a kick that is missing from the average soup. Top with a bit of creme fraiche.

    Ingredients
    Serves: 4 

    • 1 large leek, finely diced
    • 4 cloves of garlic, crushed
    • 3 tablespoons olive oil
    • 4 medium sized potatoes, diced
    • 2 vegetable stock cubes dissolved in 1 litre hot water
    • 1 teaspoon rosemary, chopped
    • chilli powder, to taste
    • salt and pepper, to taste
    • creme fraiche

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Warm the olive oil in a large saucepan. Add the leeks and garlic then cook until soft and golden. Add the diced potatoes and stir for 2-3 minutes.
    2. Add the vegetable stock water and cover saucepan. Cook on low heat until potato is soft. Blend the ingredients with hand blender until a thick soup is formed. (You may add water if you want to.)
    3. Add the rosemary, chilli powder, salt and pepper. Serve with a teaspoon of creme fraiche swirled into each serving and crusty roll.

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