Creamy Potato & Leek Soup

PREP 20 minutes 

• ¼ cup Woolworths Select Australian extra virgin olive oil
• 2 leeks, chopped
• 2 stalks celery
• 2 garlic cloves, crushed
• 2 sprigs thyme
• 1 bay leaf
• 1kg potatoes, peeled, chopped
• 1 litre Woolworths Select vegetable liquid stock
• 2 cups water
• 1 cup thickened cream
• crispy bacon, parsley, to serve

COOK30 minutes

1. Heat half the oil in a stockpot on medium. Cook leek, celery, garlic, thyme and bay leaf, stirring, for 4 minutes until tender. 
2. Add potato, stock and water. Season; cook, covered, for 20 minutes until tender. Remove thyme sprigs and bay leaf. 
3. Process mixture until puréed. Reheat gently; stir through cream. Season to taste. Drizzle with remaining olive oil, bacon and parsley before serving.

 NUTRITION 2204kJ;

35g fat (19g sat fat);

 12g protein;

40g carbohydrate; 

2g fiber per serve