Alive and Cooking
 

Potato & Leek

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  • 6 white potatoes, cubed
  • 2 leeks, roughly chopped 
  • 2 cloves garlic, crushed 
  • 1/2 brown onion, roughly chopped 
  • 400 ml thickened cream
  • 200 ml white wine
  • 100 g unsalted butter (extra for bread)
  • 50 g soft ricotta 
  • Parmesan 
  • 1 tbsp parsley leaves, roughly chopped 
  • 4 slices bread 
  • Extra virgin olive oil
  • Salt and pepper 

For the soup, in a pan with a good splash of oil, slide in the potato and cook until slightly coloured. Tumble in the onion, leeks and cook for 2 mins, then pour in the wine. Bring to the boil, then simmer for 15 mins. Once simmered, pour in the cream and continue cooking for a further 15 mins. When ready, sprinkle in some salt and pepper and garnish with parsley. 

To make the croutons, butter the bread and place on an oven tray. In a bowl, mix together the ricotta,  garlic, spread over the bread, grate over some parmesan and pop under the grill until golden. Serve with the casserole. 

Serves 4 

Potato & Leek