Roasted Herb Potato Leek Soup

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   1. Take a pot. Add olive oil and butter and set over low flame. Once the butter melts, add minced garlic and let it cook until golden brown. Add in leeks and fry until translucent.

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   2. Add potato chunks and salt. Mix well and cover the pot with a lid. Let simmer for 15-20 minutes or until potatoes are half-cooked.

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   3. Add the vegetable stock (or water) and combine well with the mixture. Adjust salt and add pepper. Let simmer on heat for another 15-20 minutes. With the help of a masher or a food processor or grinder (mixie), mash the potatoes to a smooth texture. (I let the soup mixture cool down a bit and then pureed it in the mixie. You can also use a masher for a uneven and chunkier appeal to your soup).

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   For garnishing:

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   1. In a small pan or skillet, add in butter and olive oil and heat. Add chopped garlic and roast till it emits a rich aroma and is slightly brown on the edges (make sure that the garlic is not over-roasted else it will leave a burnt taste and will leave the oil tasting sour).

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   2. Add in the spring onion, paprika and oregano and saute for just about 30 seconds. Remove from heat and set aside.

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   3. In a bowl, pour in the potato leek soup. Add in =thick cream and top with the spring onion garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.