Potato and Leek Soup
Ingredients
1 tblspn olive oil
2 leeks, white part only, chopped
1 kg Ruby Lou potatoes, peeled and chopped
6 cups chicken stock
300 ml cream
Salt and freshly ground black pepper, to taste
Chopped fresh chives, to garnish
Crusty bread, to serve
Method
1. Heat oil in a large saucepan. Add leeks. Cook until soft. Add potatoes and stock. Simmer with lid on until potatoes are tender.
2. Blend or process in batches until smooth. Return to saucepan. Add cream, salt and pepper.
3. Simmer until just heated through. Serve topped with fresh chives and crusty bread.
This recipe is courtesy of Fresh Finesse
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