Potato, Leek & Black Pudding Soup

Ingredients

• 2 kg potatoes (peeled & cut into 2cm pieces)
• 200 g leeks (1 large)
• 2 cloves garlic (crushed)
• 1-1.5L veg stock (see tips)
• 1 tsp salt
• 50 g butter
• 2 tbsp olive oil
• 4 sprigs thyme
• 50 ml white wine
• 100 g bread (torn)
• 2 tbsp butter (melted)
• 1 tsp thyme
• 1 tbsp oil
• 1/2 tsp salt
• 1 pinch garlic powder
• 200 g black pudding (cut into 1” pieces and into 1/4’s)
• 50 g blue cheese (more if you are a big fan!)

Instructions

1. 1

   --- Croutons ---

2. 2

   Combine all ingredients together and bake in oven @ 180c for 10 minutes

3. 3

   --- Soup ---

4. 4

   In a large saucepan, sweat the leek, garlic in butter and oil on medium heat for 4 – 5 minutes

5. 5

   Add the white wine and cook for a further 2 – 3 minutes

6. 6

   Add the potatoes, stock, thyme and simmer for 15-20 minutes or until potatoes can be pierced easily with a knife

7. 7

   Blend until smooth, taste and adjust seasoning

8. 8

   --- Toppings ---

9. 9

   Fry the black pudding for 3 – 4 minutes until crispy

10. 10

    --- Assembly ---

11. 11

    Place soup in bowl, top with some black pudding, croutons and crumbled blue cheese

12. 12

    Enjoy!