Rosemary, Leek & Potato Soup

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Rosemary, Leek & Potato Soup

 

 

8 teaspoons olive oil

2 leeks, trimmed, halved, washed, thinly sliced

3 garlic doves, crushed

8 teaspoons finely chopped fresh rosemary

1 kg (35 oz) potatoes, peeled, chopped

5 cups chicken-style stock

salt & pepper, to taste

extra fresh rosemary, to serve

vegan cream or sour cream, to serve (optional)

 

 

1. Heat oil in a saucepan over medium-low heat. Add leek. Cook stirring, for 4

minutes or until softened.

 

2. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.

 

3. 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.

 

4. Process soup, in batches, until almost smooth. Return to pan over medium-low

heat. Cook, stirring, for 5 minutes or until heated through.

 

5. Season with salt & pepper. Ladle into bowls. Top with a swirl of vegan cream

or sour cream if using. Top with rosemary. Serve.