Name: Potato and leek soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 (400g) medium potatoes, coarsely chopped; 2 (240g) medium carrots, coarsely chopped; 1 (200g) large brown onion, coarsely chopped; 1 (150g) medium tomato, coarsely chopped; 1 (150g) stalk celery, trimmed, coarsely chopped; 6 cup (1.5l) water; 1 tablespoon olive oil; 50 gram butter; 4 (800g) medium potatoes, extra, coarsely chopped; 1 (500g) large leek, thickly sliced; 300 millilitre cream; 2 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh dill

Ingredients

2 (400g) medium potatoes, coarsely chopped

2 (240g) medium carrots, coarsely chopped

1 (200g) large brown onion, coarsely chopped

1 (150g) medium tomato, coarsely chopped

1 (150g) stalk celery, trimmed, coarsely chopped

6 cup (1.5l) water

1 tablespoon olive oil

50 gram butter

4 (800g) medium potatoes, extra, coarsely chopped

1 (500g) large leek, thickly sliced

300 millilitre cream

2 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh dill

Method

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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