Leek & Potato Soup


    2 teaspoons olive oil
    2 medium leeks, trimmed, halved, washed, sliced
    2 garlic cloves, crushed
    700g nicola potatoes, peeled, cut into 2cm pieces
    2 cups stock
    Chopped fresh chives, to serve


    Heat oil in a large saucepan over medium-low heat. Add leek and garlic. Cook, covered, stirring occasionally, for 8 to 10 minutes or until softened. Increase heat to medium-high. Add potato. Stir to coat.
    Add stock and 3 cups cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
    Step 3
    Blend, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 minutes or until heated through. Serve sprinkled with chives.

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