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S O U P S
L E E K A N D P O TAT O S O U P
Serves 4
•
Ingredients
40 g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750 g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper, to taste
Chopped fresh chives, to serve
•
Method
1. Heat butter and oil in a large saucepan, add leeks and cook, stirring, for 3 to 4
minutes until softened. Add potatoes and stock. Bring to the boil then reduce
heat and cook, covered, for about 20 minutes or until potatoes are soft. Remove
from heat and allow soup to cool down to a warm state or to room tempera-
ture.
2. Pour some soup in the jug and secure lid and measuring cap. Blend soup on MIX
/ 1 until just blended. Pour pureed soup in a pan and blend rest of the soup in
the same way.
3. Return pureed soup to saucepan. Season to taste and heat on medium, stirring
occasionally, until hot.
4. Serve soup topped with chives.
•
Tip
Add a little extra stock or water if soup becomes too thick when cooking or blen-
ding.
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