Dish out bowls of warming potato and leek soup, with its rich flavours, thick consistency and creamy finish. Serve it with crusty bread for a filling vegetarian meal, or as a simple starter. Search our website for more soup recipes.
1 celery stalk
600 g potatoes (floury baking potatoes)
1 large leek
800 ml vegetable stock
1 handful fresh wild garlic leaves
2 tbsp oil
3-5 tbsp cream
2 tbsp fried leek rings
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash and trim the celery and cut into pieces. Peel the potatoes and cut into cubes. Clean the leek and cut into rings.
Heat the oil in a large saucepan. Add the leek, celery and potatoes and sweat for a few minutes. Pour in the vegetable stock, cover and simmer over a low heat for about 30 minutes. Add the washed fresh garlic leaves about 5 minutes before the end of the cooking time.
Blend the soup to a fine puree. Season to taste with salt and pepper. Now stir in the cream and ladle the soup into bowls. Garnish with a few fried leek rings and crushed pepper.