Potato and leek soup

This dish is the perfect example of just how rich and satisfying an inexpensive soup without meat or stock can be.



1.In large saucepan, bring potato, carrot, onion, tomato, celery and the water to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; set aside solids.
2.In same cleaned pan, heat oil and butter. Cook extra potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.
3.Blend or process soup, in batches, until smooth. Return soup to same cleaned pan. Add cream; stir over medium heat until hot.
4.Serve bowls of soup sprinkled with combined herbs and croutons if desired.

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