Potato and Leek Soup Recipe

How to Make Potato and Leek Soup


  1. Place the oil and butter into a saucepan over a medium heat. Add the onion and garlic and cook until softened.
  2. Add the leeks and cook until slightly softened. Add the potatoes and chicken stock and turn the heat to high. Once it comes to a boil, reduce the heat and simmer for 15 minutes or until potatoes are tender. Set soup aside to cool slightly.
  3. Meanwhile, make the herby crumbs. Roughly tear or chop the sourdough into small pieces. Alternatively, you could whizz them briefly in a food processor. Place a frying pan over a medium heat and fry the crumbs in olive oil until crispy and golden. Drain onto kitchen paper and season with salt and ground black pepper. Sprinkle with the chopped parsley and chives.
  4. Using a stick blender, purée the soup until smooth. Add the cream and season to taste with salt and ground black pepper.
  5. Ladle into warm bowls and top with the herby crumbs. Drizzle with olive oil and a few chopped chives and serve.