Leek & Potato Soup
Simple & easy this classic Leek & Potato soup is so full of flavour. Served with some bread on the side, it makes for a hearty and comforting light meal. Preservative free, fresh cow milk from Sarda Farms enhances the taste and goodness of the Leek & Potato soup.
- 2 Potatoes , peeled and chopped
- 1 leek, sliced or chopped including the leaves
- ½ - ¾ cup Sarda Farms Milk (Skimmed)
- 1 tablespoon olive oil
- 1 tejpatta
- ½ teaspoon black pepper powder
- Salt to taste
- Almond or Pistachio flakes for garnish
- Herbs like Thyme, parsley, Mint etc. for garnish
Heat oil in a pan.
Add tejpatta, leek and sauté for a few seconds.
Add potatoes, sprinkle salt and stir.
Add about ½ cup water (or vegetable stock) and cook covered till potatoes soften (8-10 minutes cooking time will depend on the quality of potatoes)
Take out tejpatta from the pan.
Blend the leek-potato mixture in a mixer to a fine paste. (or leave in some chunks if you like)
Pour the paste back into the pan and bring it to a boil.
Add milk, stir and cook for about a minute on medium heat (till it comes to a gentle boil). Adjust quantity of salt to taste.
Take it off the heat.
Pour soup into serving bowls.
Sprinkle pepper powder on the soup and serve garnished with almond/pistachio flakes and herbs
Serve Leek & Potato soup hot or chilled.
Note: You can use 2 Spring onions instead of leek. Adjust quantity of milk depending on whether you like a thick or thin consistency soup.