Name: Potato and Leek Soup recipe by Om Books International at BetterButter
Prep time: 2 min
Cook time: 85 min
Total time: 87 min
Yield: 4
Ingredients: Leek - 250 gm; Olive oil - 3 tbsp; Butter - 3 tbsp; Garlic - 3 cloves; Onion - 1 big, finely sliced; Potato - 500 gm, cubed; Vegetable stock or Chicken stock - 4 and 1/2 cups; cream - 1/2 cup; Salt - to taste; Pepper - To taste; Chives - 1 tbsp, finely chopped

ABOUT Potato and Leek Soup RECIPE

This soup is not for someone who is frightened of butter, because at the end of it all, I still do add a blob of butter.

Ingredients Serving: 4

Leek - 250 gm
Olive oil - 3 tbsp
Butter - 3 tbsp
Garlic - 3 cloves
Onion - 1 big, finely sliced
Potato - 500 gm, cubed
Vegetable stock or Chicken stock - 4 and 1/2 cups
cream - 1/2 cup
Salt - to taste
Pepper - To taste
Chives - 1 tbsp, finely chopped

Instructions

Sauté the leek in 1 and ½ tablespoons each of olive oil and butter, on medium flame, for about 5 minutes.
Add the garlic and sauté for a minute. Then add the onions and cook for 25 minutes.
In another pan, sauté the cubed potato in the remaining olive oil and butter.
Cook for 15 minutes on medium to high flame and let the mixture simmer.
Add the vegetable stock and cook for 45 minutes.
Purée the leek, onion and the potato together and sieve. Add the cream to the sieved mixture.
Season with salt and pepper.
Let the mixture simmer for some time.
Garnish with chives and serve hot.

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