{"id":3675,"date":"2018-10-14T09:55:31","date_gmt":"2018-10-14T14:55:31","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3675"},"modified":"2018-10-13T16:06:51","modified_gmt":"2018-10-13T21:06:51","slug":"potato-leek-soup","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3675","title":{"rendered":"Potato & Leek Soup"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Here’s another example of a few simple ingredients making big flavour. The amount of salt was based on using a stock with no salt in it. If you’re using packaged broth with salt added, adjust accordingly.<\/p>\n

Time: 45 minutes<\/strong><\/p>\n

Serves: 6<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

40g butter
\n2 leeks – white section only – thinly sliced
\n800g russet potatoes – peeled and cubed
\n1l vegetable or chicken stock
\n10g salt
\n1g fresh ground black pepper
\n250ml whipping cream
\n6 slices prosciutto<\/p>\n

Preparation:<\/strong><\/p>\n

Place the butter and leeks in a large pot on medium heat. Cook, stirring occasionally until the leeks are soft (approximately ten minutes).<\/p>\n

Stir in the potatoes, stock, salt and pepper. Turn heat to high until reaching a boil. Reduce heat to simmer for twenty-five minutes until potatoes are soft.<\/p>\n

Stir in the whipping cream and remove from heat.<\/p>\n

Blend with a stick blender or carefully pour into a food processor and process until smooth.<\/p>\n

Place a frying pan on medium heat. When it\u2019s hot, add the prosciutto slices. Cook, turning occasionally until crisp and remove from heat.<\/p>\n

Serve the soup topped with a prosciutto slice.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s another example of a few simple ingredients making big flavour. The amount of salt was based on using a stock with no salt in… <\/p>\n","protected":false},"author":1,"featured_media":3673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,32],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2018\/10\/Potato-Leek-Soup.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3675"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3675"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3675\/revisions"}],"predecessor-version":[{"id":3681,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3675\/revisions\/3681"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3673"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}