Leek & Potato Soup



2 cups chicken broth

1 cup double cream

3 boiled potatoes, peeled and cut into chunks

3 or 4 leeks, green parts removed and cut into quarters, then thick rings

1 shallot, diced fine

5 cloves of garlic, shredded

1 bunch of fresh thyme

1 bunch of fresh chives, diced fine

1 to 2 tablespoons of champagne or white wine vinegar

juice of one lemon

salt and pepper

3 to four tbsp. of rapeseed oil

¼ portion of a stick of salted butter

5 tbsp extra virgin olive oil

*optional: white truffle oil to finish

*optional: salmon bacon


Take a large deep frying pan and place half the butter and rapeseed oil in to heat up, then add your shallots and leeks. Cook until softened, but not brown, or about five minutes. Add the garlic and thyme and cook through another three or four minutes. Pour into a Vita mix or blender. You may need to do this in two steps, but put first round of soup in a large pot, or the one you will be using to heat the soup with, and then mix together at the end. Add all the remaining ingredients except the chives, truffle oil and salmon (if using) and blend until smooth. Adjust seasoning to taste. Fry salmon bacon and set aside to cool. Crush into fine pieces. When ready to serve, place in bowl and drizzle truffle oil, chopped chives, and crushed salmon bacon over the top.

Four Avocados

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