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Potato & Leek Soup
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2 tablespoons olive oil
3 leeks, thinly sliced
500g potatoes
1 litre chicken stock
1/2 cup cream
chopped chives to serve
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1. Heat the oil in a large pan and add the leek. Cook, covered, over moderate heat, for 5 minutes, or until softened, stirring occasionally. Meanwhile, peel the potatoes, cut into halves or quarters and thinly slice.
2. Add the potato and stock to the pan, cover and bring to the boil. Tilt the lid so that the pan is partially covered, reduce the heat and cook for 10 minutes, or until the potato is soft. Cool slightly, then transfer to a blender or food processor and blend in batches until smooth.
3. To serve hot, return to the pan to reheat, and stir in the cream. To serve cold, chill after blending and stir in the cream just before serving. Top with chives.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Australia |
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Submitted by: |
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Melanie Humphrys
Australia |
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| This recipe has been viewed 18334 times. |
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