Rosemary Leek and Potato Soup
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
- 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.
- 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.)
- 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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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (12)
Altered ingredient amounts. I missed out the creme fraiche and only added one tablespoon of olive oil to lower the fat content as much as possible. I also included the rosemary, chilli powder, salt and pepper to the vegetable stock to allow the flavours to fuse longer with the leeks and potatoes while cooking. Delicious!!!! - 04 Jan 2010 (Review from Allrecipes UK & Ireland)
This soup is very delicious and simple to make. I added chopped bacon into mine. - 04 Apr 2014 (Review from Allrecipes UK & Ireland)
This is a really nice easy soup to make - but it's missing something ??? Not sure what it is but I'll keep an eye on the reviews - hopefully someone else will have added that extra something that makes it great !!!! - 11 Feb 2010 (Review from Allrecipes UK & Ireland)