Leek, potato and corn chowder with crispy leeks
- 4tsp rapeseed oil
- 175g bag sliced leeks
- 326g tin sweetcorn, drained
- 4 sprigs thyme
- 500g baking potatoes, peeled and finely diced
- 1 reduced-salt vegetable stock cube, made up to 300ml
- 500ml whole milk
- 200g Extra Special Sourdough Baguette, torn, to serve
Heat half the oil in a large pan over a medium setting. Reserve a few pieces of leek to serve, and cook the rest for 5-6 mins, until softened. Add the sweetcorn and thyme and cook for 8-10 mins, until starting to caramelise. Season with black pepper.
Add the potatoes and stock, stirring well. Bring to a simmer, add the milk and cook for 18-20 mins, until the potatoes begin to break down.
Meanwhile, heat the remaining oil in a frying pan. Separate the reserved leek into rings and fry over a high heat for 1-2 mins, until crispy and golden.
Remove the thyme from the soup; divide between 4 bowls. Top with crispy leeks and serve with sourdough.