Alfresco Feasting

Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

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Leek & Potato Soup

A great seasonal recipe using fresh leek & wilja potatoes from our fields!

Difficulty:

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 6

Dietry Information

Vegetarian

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Ingredients

1 tablespoon olive oil plus extra for drizzling

1 large onion, peeled & roughly chopped

3 Darts Farm leeks, trimmed and roughly chopped

900g Darts Farm’s Wilja potatoes, peeled & chopped

30g Quicke’s Whey butter

1 litre Atkins & Potts vegetable stock

2 tablespoons chopped fresh flat-leaf parsley

Method

Heat the oil in a large saucepan and add the onion, leeks, potatoes and butter. Cook for 5-10 minutes until soft.

Add the stock and bring to the boil. Cover and simmer for 20 minutes, until the potato is soft.

Once the soup is ready, remove some of the potato chunks, cool slightly and chop into small cubes. Set aside.

Blend the soup in a food processor until almost smooth, then divide between bowls. Top with the potato chunks and parsley. Season with freshly ground black pepper and serve drizzled with the olive oil.

Serve with a hearty chunk of Vicky's Sourdough!

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