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Potato and burrata soup

Jessica Brook
Jessica Brook

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Potato and burrata soup.
Potato and burrata soup. Jeremy Simons

Everybody's favourite creamy cheese burrata takes a starring role in this warming winter soup.

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Ingredients

  • 50g unsalted butter

  • 1 leek, thinly sliced 

  • 4 garlic cloves, crushed 

  • 600g sebago potatoes, peeled and chopped

  • 500ml vegetable stock 

  • 500ml milk 

  • 1 tsp ground white pepper

  • 1/4 cup finely grated parmesan 

  • 250g burrata, torn to serve 

  • 1 tbsp finely chopped chives, to serve

  • cracked black pepper, to serve

Method

  1. Step 1

    Melt butter in a large saucepan over medium heat. Add the leek, garlic and potatoes, season with salt, cover with a tight-fitting lid and cook for 4 minutes or until softened. 

  2. Step 2

    Add stock, milk and white pepper and cook, covered, for 10 minutes or until the potato has softened. Remove from the heat, add the parmesan and, using a stick blender, blend until smooth.

  3. Step 3

    Divide soup between bowls, top with burrata and chives. Serve with extra cracked black pepper.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/potato-and-burrata-soup-20220729-h25d2y.html