Leek and Potato Soup

Leek and Potato Soup with Crispy Onion, Chive Oil, Sourdough Crisp, and Barbacoa Spiced Yogurt

This is the perfect Feel Good Food for when you’re under the weather. A dish I made for my Girlfriend when she was sick with the flu.

Leek and Potato Soup:

• 2 Large Leeks diced

• 8 Large Potatoes (I used Roosters) peeled and diced

• 1 Medium Onion diced

• 1 Litre Chicken Stock (See Recipe)

• Thyme

• 1 Clove Garlic (Minced)

Method:

Wash and prepare the leeks, onion and potatoes.

Sautee the Leeks, Garlic and Onion until translucent and fragrant.

Add the Potatoes and cover with the Stock, adding the thyme sprigs after 15 minutes.

Simmer until potatoes are soft and the stock has slightly reduced.

Remove Thyme sprigs and blend until smooth.

Chive Oil

• 250ml Vegetable Oil

• 75g Chives

• 50g Spinach

Method:

Blend all ingredients together and place in a saucepan.

Heat slowly until boiling and let steep.

Strain through cheesecloth (or kitchen paper) and let drain overnight.

Sourdough Crisp:

Shave sourdough bread thin and coat with some oil and bake until crispy.

Barbacoa Yogurt:

• 200g Yogurt

• 1 tbsp Barbacoa seasoning

Method:

Strain the yogurt through cheesecloth, and discard the drippings.

Mix the seasoning with the Yogurt.

Assembly:

To Assemble, pour the soup into your bowl, with a mound of warm crispy onions (I used store bought for this).

Drizzle the Chive Oil around so it looks pretty.

Take the Sourdough Crisp and add Barbacoa Yogurt, finishing with Chives and Radish for freshness.