Leek & Potato Soup

  • Serves: 4 - 6
  • Prep time: 30mins
  • Cook time: 35mins

A classic winter favourite made with fresh leeks, potatoes, garlic and quality stock, blended until silky smooth and finished with a swirl of vibrant leek oil and crispy fried leeks. Comforting, delicious and easy to adapt for a vegan diet using cashews instead of cream. Perfect for warming up on a cold South Australian winter's day.

  • Soup
  • Vegan
  • Vegetable
  • Vegetarian

Method

Soup

  1. Separate the dark green tops from the leeks and reserve for the leek oil.
  2. Slice the white and pale green parts of the leeks. Melt the butter in a large saucepan and cook the leeks over medium heat until soft and sweet, about 10 minutes.
  3. Add the garlic and cook for another minute.
  4. Pour in the wine and simmer until almost completely reduced.
  5. Add the potatoes and stock. Bring to the boil, then reduce to a gentle simmer and cook until the potatoes are very tender.
  6. Add your chosen creamy ingredient (cashews, beans or cream).
  7. Blend until completely smooth and velvety.
  8. Season with salt, pepper and lemon juice to brighten the flavour.

Leek Oil

  1. Wash the leek tops thoroughly and cut into chunks.
  2. Blanch in boiling salted water for 2 minutes, then immediately plunge into iced water.
  3. Drain well and squeeze out as much moisture as possible.
  4. Place in a blender with enough olive oil to just cover.
  5. Blend until hot and vibrant green.
  6. Strain through a fine sieve or muslin cloth.
  7. Refrigerate until needed.

Crispy Fried Leeks

  1. Cut the leek into very fine matchsticks about 2–3cm long.
  2. Fry in small batches at 150°C until just golden.
  3. Drain on paper towel and lightly season with sea salt.

To Serve

Ladle into shallow bowls, drizzle with a swirl of bright green leek oil and finish with a small mound of crispy fried leeks.

For a vegan option substitute cream with one of the following:

  • 100g soaked cashews, or
  • 1 tin cannellini beans, drained, or

By: Chrissy Rob