Potato & Leek Soup

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Potato & Leek Soup

 

 

4 teaspoons olive oil

2 leeks, trimmed, halved, washed, chopped

2 garlic cloves, crushed

750 g (26 1/2 oz) sebago potatoes, peeled, chopped

1 litre/quart chicken-style stock

pepper, to taste

 

 

1. 1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.

Cook, stirring, for 3 minutes or until onion has softened.

 

2. Add leek and potato. Cook, stirring, for 5 minutes.

 

3. 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.

 

4. Set aside for 5 minutes to cool slightly.

 

5. Blend, in batches, until smooth. Serve.

 

 

Serves 4.