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Potato and leek soup
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Prep Time:
20 minutes
Cook Time:
32 minutes
Total Time:
52 minutes
Transform your winter dishes with leeks – they're mild, sweet, and tender, a versatile twist on onions.
Ingredients:
  • 9.20 gm olive oil
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 700g nicola potatoes, peeled, cut into 2cm pieces
  • 510.00 gm chicken style liquid stock
  • Chopped fresh chives, to serve
Instructions:
  • In a large saucepan over medium-low heat, warm the oil. Add leek and garlic, cover, and cook for 8 to 10 minutes, stirring occasionally until softened. Increase heat to medium-high, then add potato and stir to coat.
  • Pour in the stock and 3 cups of cold water, cover, and bring to a boil. Then lower the heat to medium-low and let it simmer, partially covered, for 20 minutes until the potato is tender. Allow it to cool slightly for 5 minutes before proceeding.
  • In batches, blend the mixture until smooth. Then, return it to the pan over low heat and stir for 2 minutes until heated through. Serve with a sprinkle of chives.

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