Easy leek and potato soup with croutons and chives
" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Leek and potato soup" data-image-caption="" height="1140" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2023/07/img_7836.jpg?w=200" aperture="aperture" />This warming and creamy soup is just what you need to keep you toasty during this very cold spell. In Cape Town the sun has been shining these last few days, but make no mistake… it’s icy out there! You can’t beat the flavor of home-made soup, and the bonus of making a big batch is that you can freeze the leftovers for another day.
Easy leek and potato soup with croutons and chives
" eos="" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Leek and potato soup" data-image-caption="" height="1140" />
Delicious potato and leek soup recipe
" />I love the addition of creamy coconut milk to this leek and potato soup, it adds another interesting and delicate flavor profile to the final dish. I topped the soup with some croutons for crunch and fresh chives for an extra pop of flavor. The soup is also delicious served with slices of toasted sourdough or ciabatta loaf. Be sure to rinse the leeks very well – I find that slicing them lengthways and giving them a rinse before chopping them up helps to get rid of most of that pesky dirt.
Easy leek and potato soup with croutons and chives
" data-orig-size="800,1200" />CREAMY LEEK & POTATO SOUP
- Servings: 8 (Makes just over 2 litres)
- 15 ml (1 tbsp) butter
- 1 kg leeks, cut lengthways, rinsed and sliced
- 3 celery fingers, sliced
- 3 cloves garlic, minced
- 3.75 ml (¾ tsp) ground nutmeg
- 2.5 ml (½ tsp) turmeric
- 5 ml (1 tsp) fenugreek seeds
- 1 kg potatoes, peeled and quartered
- 1 liter (4 cups) vegetable stock
- salt and pepper, to season
- 250ml (1 cup) coconut milk
- croutons and chopped chives, to garnish
1.) Melt the butter in a large pot. Add the leeks and cook gently for 15 minutes until softened. Add the celery and cook for another 3 minutes.
2.) Add the garlic, nutmeg, turmeric and fenugreek seeds. Cook for a further 2 minutes.
3.) Add the potatoes and toss everything together. Pour in the vegetable stock, mix and bring to the boil. Reduce the heat and allow to boil gently for approximately 40-45 minutes or until the potatoes are tender. Season with salt and pepper.
4.) Remove the pot from the heat and stir in the coconut milk. Allow to cool for a few minutes then use a stick blender to process until smooth. Check the seasoning. Pour into bowls and garnish with croutons and chives before serving.
