This would have to be one of the easiest soups to make. Potato and leek soup has the reputation of being quite bland, this version however, has good flavour thanks to the additions of garlic and bay leaf. The garlic bread makes a delicious crouton when dipped into the soupy goodness.
Small splash of olive oil
2 leeks, split in half and washed well
5 desiree potatoes, peeled and chopped
1 garlic clove, sliced
1 bay leaf (fresh preferred)
1 litre chicken stock
For the garlic & herb bread:
1 half bread stick
3 tbs butter, softened
2 garlic cloves, finely chopped
1 tbs finely chopped thyme
2 tbs finely chopped parsley
Pinch of sea salt
Gently heat a large saucepan or soup pot on the stove. Drizzle in a little olive oil. Finely slice leeks (mainly the white part)and add to the pan, stir until softened.
Add the garlic and cook for another minute. Peel and chop the potatoes and add the pot. Add the chicken stock and bay leaf and gently bring to the boil. Turn down to a simmer and cook on a low heat for 40 minutes or until the potatoes are starting to break down.
Whizz the soup in a blender. You can add a little cream if you wish but I don’t think it needs it.
For the garlic bread, pre heat oven to 180C. Slice the french stick but do not cut the whole way through. Mix together the softened butter, garlic, herbs and season with sea salt. Smear the herby, garlic butter into the slits of the garlic bread and over the top. Wrap with foil and bake in the pre heated oven for 15 minutes. In the last few minutes unwrap the foil so the garlic bread crisps up.
Ladle the soup into bowls and drizzle with more olive oil and a little chopped parsley or rocket and serve with the garlic bread.