Potato and burrata soup
Updated ,first published
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
From our partners
Similar Recipes
Move over croutons: This hearty soup is all about the parmesan-kale crisps
- < 30 mins
- Jessica Brook
Simple, affordable, freezable: Nutritionist Sarah Pound’s classic pumpkin soup
- 30 mins - 1 hr
- Sarah Pound
More by Jessica Brook
Lamb merguez sausages with sauerkraut, crushed potatoes and caraway butter
- < 30 mins
- Jessica Brook
Love samosas? This golden tray pie gives you all the crunch – minus the fiddly folding
- 30 mins - 1 hr
- Jessica Brook