Blogged by: Wollongong Central 23 May 2016 View comments
Potato and Leek Soup with Crusty Bread
Blogged by: Wollongong Central 23 May 2016 View comments
1 tablespoon oil
½ leek, white part only chopped finely
1 garlic clove, finely chopped
1 litre water
3 large potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
Salt and pepper to season
1 cup thickened cream
Parsley to garnish
1 loaf panna de casa bread sliced for toast 


1. Heat oil in large saucepan, add chopped leek and garlic and stir over medium heat until fragrant.

2. Add water and potatoes and cook until tender, adding more water if needed.

3. Place contents of saucepan into blender and blend until smooth. Add cream and season, mixing well and serve hot with fresh bread.

4. Garnish with parsley and additional fresh cream to serve.

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