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Potato Leek Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

Potato Leek Soup
  • 3 tbs olive oil
  • 5-7 potatoes about 5 cups diced potatoes
  • 3 leeks thoroughly washed and sliced (reserve 1/4 cup to fry)
  • 3 cloves garlic finely minced
  • 2 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp coriander
  • 2 bay leaves
  • fresh squeezed lemon juice 2-3 tbsp (to taste)
  • 4-5 cups water
Almond Cream
  • 1 cup sliced almonds
  • 1 cup water

Method
 

Potato soup
  1. Add olive oil to heated soup pot. Pan fry leeks over medium heat until soft and slightly brown.
  2. Add spices and garlic and cook for 30 minutes, ensuring that garlic does not burn.
  3. Add potatoes and bay leaves and cook for about 5 minutes. Cover with water (about 5 cups). Add bay leaves and bring to a boil. Reduce heat and cook until potatoes are tender, about 15 minutes.
  4. Remove bay leaves and then add almond cream. Blend with immersion blender until smooth. Adjust seasoning as required, and add lemon juice
Almond Cream
  1. Blend in high speed blender until smooth
Crispy Leeks
  1. Pan fry with salt until crispy, to use as garnish.