Potato and leek soup: easy dinner dish

Ingredients:

- 60ml (1/4 cup) Coles Classic Olive Oil

- 1 brown onion, halved and chopped

- 1 garlic clove, crushed

- 4 medium desiree potatoes or pontiac potatoes (about 700g), peeled and cut into 2cm cubes

- 2 leeks, pale section only, washed, dried, and thinly sliced

- 1.25L (5 cups) Massel vegetable liquid stock

- 3 thick slices of day-old white bread, crusts removed and cut into 2cm cubes

- Extra olive oil for croutons and serving

- 125ml (1/2 cup) thickened cream

- 2 tablespoons finely chopped fresh chives

Preparation:

Step 1:

In a large saucepan, heat olive oil over medium-high heat. Add the onion and garlic, stirring for 3 minutes or until the onion softens. Add the potatoes and leeks and continue cooking, stirring occasionally, for about 5 minutes or until the leeks soften.

Step 2:

Pour in the vegetable stock and bring it to a boil. Reduce the heat to medium and let it gently boil, uncovered, for 20 minutes or until the potatoes become tender. Remove the saucepan from heat and set it aside for 10 minutes to cool slightly.

Step 3:

While the soup is cooling, preheat the oven to 200C or 180C fan-forced. Place the bread cubes in a roasting pan, drizzle them with the remaining olive oil, and toss until evenly coated. Toast the coated bread cubes in the preheated oven, shaking the pan occasionally, for 10-15 minutes or until they turn golden and crisp. Remove the croutons from the oven and set them aside.

Step 4:

Transfer one-third of the cooked potato mixture to a blender or use a stick blender directly in the saucepan, and blend until smooth. Repeat this process in two more batches until all the potato mixture is smooth, resulting in a creamy consistency.

Step 5:

Place the blended soup back on medium heat. Add the thickened cream and stir well to fully incorporate. Cook, stirring occasionally, for 5 minutes or until the soup is hot and flavors have combined. Taste the soup and season with salt as desired.

Step 6:

Serve the potato and leek soup in individual bowls. Top each serving with a handful of crispy croutons, a sprinkle of freshly chopped chives, and a drizzle of olive oil. Serve immediately and enjoy the comforting flavors of this delicious soup.