[ **up: [[! RPAH Diet-friendly recipes|RPAH Diet-Friendly Recipes]]** ] --- # Leek & potato soup - Adapted from: [RecipeTin Eats](https://www.recipetineats.com/leek-and-potato-soup/#wprm-recipe-container-23935) (a food blog I *highly* recommend!!) --- ## Ingredients - 2 tbsp original nuttelex (or butter, if you can eat it) - 2 garlic cloves, large, finely chopped - 3 leeks, white and pale green parts only, thinly sliced - 1 kg kennebec potatoes, peeled, diced into 1“cubes - 1.5 L chicken or vegetable stock (NOTE: *hot water works if stock is an issue — will need to add significantly more salt and garlic, however) - 3/4 cup thickened cream *(can sub milk; will be a lighter soup)* - 1 tsp salt ### Crouton ingredients - 2 thick slices of bread, torn into crouton-sized pieces - 1 tbsp melted nuttelex (or rice bran oil) - Salt ### Garnish ingredients - Chives, finely chopped - Extra cream, for garnish --- ## Method 1. Melt **butter** in a large pot over medium heat. Add **garlic** and **leek** and sauté for 7 minutes until soft and sweet. 2. Add **potatoes** and **broth**. Turn heat up and bring to simmer, then place lid on and lower heat so it’s simmering gently. 3. Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. 4. Add salt, then stir through **cream**. 5. Serve, drizzled with cream and sprinkled with **chives** and **croutons**. ## Croutons method 6. Preheat oven to 180°C. Drizzle bread with melted nuttelex (or oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!