Potato, Leek and Silverbeet Soup
With the cooler months approaching, soups become more of a regular meal for me. I love the comfort they bring and potato and leek soup is one of my favourites.
Not only delicious, but super easy.
You’ll need:
- 1 leek
- 4-5 large potatoes, peeled and cubed
- 1-2 garlic cloves
- 1L veggie stock
- Milk of choice or cream.
- Half bunch of silverbeet.
- Pinch of cumin.
- Salt and pepper to taste.
- Few rashers of bacon to garnish, finely chopped (optional, omit if vegan/vegetarian)
- Fetta to garnish (optional, omit if vegan)
- Parsley (to garnish)
Method:
In a large pot, sauté the leek and garlic in a little butter or olive oil until soft. Add in the potato and silverbeet stems and stir through to coat in the oil, and add the cumin.
Pour in the stock, and bring to the boil. Simmer, covered for 30 minutes or until the potato is soft and cooked through. If the liquid gets too low, add more water.
Using a stick blender, blitz until smooth. Put back on the heat and check for seasoning. You can add a splash of cream or milk to make it a bit creamier if you wish. Add in the chopped silverbeet leaves, and let them cook until wilted down.
Meanwhile sauté the bacon until crispy (if using).
Serve up the soup into bowls and sprinkle over the bacon, fetta and parsley. If I’m feeling lush I’ll sprinkle over a little truffle oil as well.
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