Potato and burrata soup

Name: Potato and burrata soup
Cook time: 30 min
Yield: 4
Cuisine: Italian
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

Jessica Brook

July 29, 2022

easyTime:< 30 minsServes:4

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

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

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.
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.
Step 3
Divide soup between bowls, top with burrata and chives. Serve with extra cracked black pepper.