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Nothing beats a nice, hot creamy soup in this winter weather in Melbourne. I decided to make some potato and leek soup with caramelized onion on a lightly toasted sour dough bread for lunch. Soup is one of my staple foods in winter, its easy and no fuss! And the best thing is, I can freeze them for a rainy day!
Potato & Leek Soup (MAKE 4)
- 1kg Potato, chopped into cubes
- 2 x Leek, halved, washed, thinly sliced
- 2 garlic garlic cloves, crushed
- 6 cups Vegetable Stock
- 1/3 cup Milk or cream
- Ground black pepper
- Heat oil in a large saucepan over medium-high heat, add garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes or until leek is soften. Add potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low, stirring occasionally, for 25 minutes or until potatoes are tender.
- Take saucepan off heat, let it cool slightly before blending the soup with a hand held mixer, until smooth. Return to saucepan over low heat. Stir in milk or cream.
- Ladle soup into bowls. Top with remaining caramelized onions(optional) . Sprinkle with pepper. Serve with toast.
- Above measurements are fairly rough! I don’t usually measure the amount of liquid when I am cook soup. But as long as you put in enough liquid to cover the potatoes and leeks before you bring them to boil. You can always add in extra if you find the soup is too thick after you blend it. Also depending on how strong your stock taste, you might like to add in some water to dilute the stock.
- Instead of topping your soup with caramelized onions, bacon is also a good match with this soup!
- Garnish with your soup with some freshly chopped chives or spring onions will add even better flavour to the finish product! (I just didn’t have any at the time I was making it)
- 3 onions, sliced
- 1 teaspoon brown sugar
- Heat oil in a large frypan over low heat. Add the onions to cook very slowly for 15-20 minutes, stirring occasionally
- When onions are softened and tinged golden, add sugar – this will start the caramelization process. Cook onion over low heat for a further 15-20 minutes, stirring occasionally, until sticky and onions has turned to a rich dark colour.