Our potato, leek and rosemary soup takes six ingredients, just a little time and only a few $$!
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.
Ingredients
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2 tablespoons olive oil
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2 leeks, trimmed, halved, washed, thinly sliced
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3 garlic cloves, crushed
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2 tablespoons finely chopped fresh rosemary
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1kg coliban potatoes, peeled, chopped
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5 cups Massel chicken style liquid stock
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Extra fresh rosemary, to serve
Method
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Step 1
Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
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Step 2
Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.
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Step 3
Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.