Categories: entree, not tried, soup, vegetarian

Ingredients

• 25g butter
• 1 large white/yellow onion, chopped roughly
• 1 large leek, sliced thinly (see cooking note 1)
• 5 garlic cloves, peeled and crushed
• 850ml clear vegetable or chicken stock
• 3 large potatoes (around 450g), peeled and then cut to small chunks
• 100ml white wine (optional)

Directions

1. Melt butter in large and deep saucepan. And the onions, leeks and garlic, and cook over gentle flame till the onions have just started to caramelised (soft, translucent, shrunken). This takes about 4 minutes or more.

2. Gradually stir in the stock. Add the potatoes and bring to the boil. Reduce heat, cover and simmer gently for about 20 minutes, until the potatoes are tender.

3. Process the soup in a food processor or blender. If you want some chunky potato bits, pulse for only a few seconds. If you want smooth and creamy soup, pulse for slightly longer.

4. Return the soup to the saucepan. At this point in time, your soup probably resembles more of puree than soup. Add hot water or soup stock (a little at a time, I added around 100ml) accordingly to get the consistency you like.

5. Stir in the wine if you are adding it, season with salt and pepper to taste. Warm through.

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