Leek and Potato Soup w/ Roasted Cashews {with video}
The perfect creamy soup, topped with roasted cashews and bacon bits.
Ingredients
- 1 Medium Onion
- 1 Large Leek
- 4-5 Large Potatoes
- 400 ml Chicken or Vegetable Stock
- 2 tsp Paprika
- 2 tsp Garlic Granules
- Salt & Pepper to taste
- Small handful of cashews
- Bacon strips cut into pieces
Instructions
- Melt a large knob of butter in a large saucepan. Add your potatoes, cut into 1cm cubes, 1 diced onion, and 1 large leek sliced.
- Season well with salt, paprika, garlic and freshly ground pepper and mix until combined.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Pour in chicken or vegetable stock and top up with water until it covers your vegetables, bring to boil and simmer until the vegetables are just cooked.
- Once cooked, blend with an immersion blender, in batches if necessary until the soup has reached the desired thickness. We leave small chunks of potato. Taste and adjust the seasoning. Return the soup to gentle heat.
- In a separate pan, add bacon, cashew nuts and butter. Roast until golden brown and cooked.
- Pour your soup into warmed bowls, and add the cashew nuts and bacon as a topper. An optional extra is to add a small swirl of cream in the middle!