Potato and Leek Soup

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Serves:

5 - 6 Servings

Stock Cubes:

Roasted Onion & Leek

A HERITAGE WE CAN BE PROUD OF...

In the countryside of Ireland, potatoes and leeks grew side by side, becoming staples of the land. Over time, they merged into a beloved dish: Potato and Leek Soup. Families gathered around this hearty soup, savouring its flavours and sharing stories. It became a symbol of resilience and community, embodying the essence of Irish heritage and the simple joys of life.

INGREDIENTS

SOUP:

2 Tbsp Butter
2 Garlic Cloves, finely chopped
3 Leeks, thinly sliced
1 kg Potatoes, peeled and cubed
2 IMANA Gourmet Roasted Onion & Leek Flavoured Stock Cubes
1 cup Water
¾ Cups Cream
Salt & Pepper, to taste

CROUTONS:

2 slices of Bread, torn into crouton size pieces
1 Tbsp Melted Butter
1 pinch of Salt

METHOD

SOUP:

In a large pot, melt the butter over medium heat and in add the chopped garlic and leek and simmer for 7 minutes until soft and sweet.
In the same pot, add the cubed potatoes, the IMANA Gourmet Roasted Onion & Leek Flavoured Stock Cubes and cup of water. Turn up the head and bring to a simmer and place the lid onto the pot.
Simmer for 25 minutes or until the potatoes are soft.
Turn the stove off and puree with a stick blender until smooth (Optional).
Add salt and pepper and then stir through the cream.

CROUTONS:

Preheat the oven to 180°C.
Drizzle the melted butter over the torn bread pieces and bake in the oven for 5 minutes or until golden brown and crunchy.
Sprinkle with a pinch of salt while it’s hot.