IvanEats recipe
Leek Potato Soup
Cooking for
4
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Ingredients
Leek Oil
Braised Leek
Leek Potato Soup
Method
Leek Oil
- Preheat the oven to 225°C. Place the sliced green part of the leek in an oven-safe dish and roast until deeply charred, turning as needed so it chars evenly.
- Transfer the charred leek to a container or pot and pour over the oil. Leave to infuse for 30 minutes.
- Add the chives, if using, and blend until smooth.
- Strain the oil and store it in the refrigerator. If it solidifies slightly when chilled, gently warm it before serving.
Braised Leek
- Preheat the oven to 200°C.
- Heat the cooking oil in a frying pan over high heat. Place the halved leeks cut-side down and sear until deeply browned.
- Transfer the leeks to an oven-safe dish. Add the butter around the leeks, then add the water.
- Braise in the oven for 25–30 minutes, or until the leeks are completely soft and a knife slides through them easily.
Leek Potato Soup
- Melt the butter in a pot over medium heat. Add the shallot and cook until it begins to soften.
- Add the leek and continue cooking until softened.
- Add the garlic and stir briefly, then season with salt and black pepper.
- Pour in the white wine and cook until it has reduced almost completely.
- Add the lemon juice, diced potatoes, and vegetable stock.
- Bring to a gentle simmer and cook until the potatoes are completely soft.
- Add the heavy cream, thyme, and rosemary. Turn off the heat and leave the soup to infuse for 10 minutes.
- Remove the thyme and rosemary, then blend the soup until completely smooth.
- Taste and adjust the salt if needed.
- Serve the soup with the braised leek and finish with a generous drizzle of leek oil.
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