LEEK AND POTATO SOUP 1 tablespoon olive oil
2 leeks, trimmed, halved, washed, chopped
2 garlic cloves, crushed
750g sebago potatoes, peeled, chopped
1 litre chicken stock
2 leeks, trimmed, halved, washed, chopped
2 garlic cloves, crushed
750g sebago potatoes, peeled, chopped
1 litre chicken stock
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add potato and leek and cook, stirring, for 5 minutes.
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Blitz together in batches. Serve hot with warm bread
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Blitz together in batches. Serve hot with warm bread
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