Potato and Leek Soup

Ingredients

• 2 Tbsp (30ml) olive oil 
• 2 Tbsp (30ml) butter 
• 2 packets (300g each) leeks, sliced 
• 8 sprigs thyme 
• 6 garlic cloves, chopped 
• 2kg potatoes, peeled and cubed 
• 5 cups (1.25L) vegetable stock  
• 4 cups (1L) water 
• 2 cups (500ml) cream 
• 3-4 tsp (15-20ml) fine salt 
• Milled pepper 

Chorizo crumb: 

• 3 Tbsp (30ml) olive oil blend 
• ½ coil (100g) PnP chorizo sarta, diced 
• 6 slices ciabatta, torn 
• 3 garlic cloves, sliced 
• 2 sprigs each rosemary and thyme 

Method

1. Heat olive oil and butter in a large 6-8L pot.  
2. Sauté leeks, thyme and garlic for 5 minutes or until softened.  
3. Add potatoes, vegetable stock, water, cream, salt and pepper.  
4. Simmer for 30-35 minutes or until potatoes are soft.  
5. Remove thyme stalks and blitz soup with a stick blender until smooth (or as chunky as you like). 
6. Heat olive oil blend in a pan.   
7. Fry chorizo sarta until crispy, about 4 minutes.   
8. Add ciabatta, garlic and rosemary and thyme.  
9. Fry for 2-3 minutes until bread is crispy.  
10. Remove herbs before sprinkling chorizo crumb over hot soup (or process to finer breadcrumbs in a food processor).   

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