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Leek and Potato Soup with Butro Oil

Leek and Potato Soup
Leek and Potato Soup

Recipe by: Mo Horne

With the cooler months here to stay this delicious soup recipe is the perfect comfort food for a cold night! 
Butro Oil requires no refrigeration with a 180-day shelf life, making it a perfect addition to your pantry. Not only are we using it to flavour our soup but it also packs flavour In the croutons we’ll be making to go with the soup. 
Potatoes are one of the SA’s most popular pantry staples and this recipe shows a different way to enjoy it other than fried or in a stew. 
You can explore with different flavour combinations like adding fresh herbs or a hint of chilli and spice, like curry powder. 

1/4 cup Butro oil, plus extra for croutons and to serve
1 chopped
1 garlic clove, finely chopped
4 medium potatoes, peeled and cut into cubes
2 leeks,washed and sliced
500ml Vegetable Stock
3 slices day-old white bread, crusts removed, cut into cubes
Heat Butro oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for a few minutes. Add the potato and leek and cook until leek softens.
Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
Meanwhile, preheat oven to 200C. Place bread in a roasting pan. Drizzle with remaining Butro oil, season with salt and pepper and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10-15 minutes or until crisp. Remove croutons from oven and set aside.
Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. Alternatively, use a stick blender to blend in the saucepan.
Garnish with fresh herbs and serve with crispy croutons.

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