Taste

Perfect soup weather!

Leek and Potato soup with Leek Straws

1 tbs olive oil
20g butter
2 leeks, white part only, coarsely chopped
2 (about 400g) sebago potatoes, peeled, coarsely chopped
6 cups (1.5 litres) chicken stock
1/2 cup (125ml) thin cream
2 tbs olive oil, extra
1 small leek, extra, white part only, cut into matchsticks
Crusty bread, to serve

1. Heat the oil and butter in a large saucepan over medium heat. Add the leek and potato and cook, stirring, for 5 minutes or until leek softens slightly. Add the chicken stock and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until potato is tender. Remove from heat and set aside for 5 minutes to cool slightly.
2. Transfer half the mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining potato mixture. Add the cream and stir to combine. Place over low heat and cook, stirring, for 5 minutes or until heated through.
3. Meanwhile heat the extra oil in a medium frying pan over medium-high heat. Add the exta leek and cook for 1-2 minutes or until lightly golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel.
4. Ladle the soup among serving bowls. Top soup with leek straws and serve immediately with crusty bread, if desired.