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Leek and Potato Soup

Recipe by Tad Lombardo

This is a delicious creamy soup, perfect with Pecorino croutons.

  • 80 ml extra virgin olive oil, plus extra to drizzle
  • 2 brown onions, chopped
  • 2 garlic cloves, crushed
  • 1.4kg desiree, pink eye or pontiac potatoes, peeled & cut into 2cm cubes
  • 4 leeks, pale section only, washed, dried, thinly sliced
  • 2.5l vegetable stock
  • 6 thick slices of day-old bread, crusts removed, cut into 2cm cubes
  • 50g pecorino cheese, grated
  • 250 thickened cream
  • 4 tbsp fresh chives, finely chopped
  • Sea salt
  • Black pepper
  1. Preheat oven to 180°C
  2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Cook until the onions are translucent in colour, do not brown them.
  3. Add the diced potato and leek and cook for about 5 minutes or until the leek softens.
  4. Add the stock and bring to the boil. Reduce heat to medium and gently simmer uncovered, for 20 minutes or until the potato is soft. Remove from heat and set aside for 10 minutes to cool.
  5. Place the bread in a roasting pan. Drizzle with remaining oil and Pecorino cheese and toss until bread is evenly coated. Bake in the oven until crisp, shaking pan occasionally. Remove croutons from oven and set aside on paper towel.
  6. Using a blender (either stick or standard), blend until smooth. Transfer to the saucepan.
  7. Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.
  8. Ladle the soup among serving bowls. Drizzle with olive oil, sprinkle with chives and top with croutons. Serve immediately

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