Ingredients:
- For the soup
- 50g butter
- 450g potatoes, peeled and cut into 1cm pieces
- 1 small onion, chopped
- 450g leeks, sliced
- Salt and black pepper
- 1L chicken stock, gluten-free if needed
- 100ml cream
- 125ml fresh milk
- For the stuffing crumble
- 250g butter
- 2 large onions, chopped
- 350g fresh breadcrumbs
- 4 tbsp fresh thyme leaves
- 4 tbsp fresh parsley, chopped
- ½ tbsp olive oil
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- To make the stuffing, melt the butter in a large pan over a medium heat.
- Cook the onions for 4-5 minutes until softened and translucent, but not coloured. Transfer to a large bowl and allow to cool.
- Add the breadcrumbs, thyme leaves and parsley. Stir to combine thoroughly and season to taste.
- Drizzle the oil over the stuffing and mix together. Transfer to a large lined baking tray, making sure all of the stuffing is spread out in a light layer. Bake in the oven for 10-15 minutes, tossing several times to make sure it’s lightly browned and crispy on all sides.
- To make the soup, melt the butter in a large saucepan over a low heat. Add the onion and leeks and toss to coat in the butter. Season well with salt and pepper and cook for 10 minutes, or until the vegetables are soft but not coloured.
- Add the potatoes and stir to coat in butter, then add the stock. Turn the heat to high and bring to the boil, then reduce the heat and simmer for 10 minutes until the potatoes are soft.
- Purée the soup until smooth using a stick blender or food processor, in batches if necessary, then taste and adjust the seasoning. Stir in the cream and milk.
- Ladle the soup into bowls and sprinkle the baked stuffing on top.
- Tips: This is a great dish to prepare in advance, as the soup will keep in the fridge in an airtight container for 4-5 days.
- If you only want to make a half batch of the stuffing crumble, then you could air fry it instead of baking in the oven. Just make sure to toss the basket regularly for an evenly crisp crumble.
