Leek and Potato Soup
For 4-6 servings
quick and easy without white sauce
- 50 g butter
- 1 clove garlic, crushed
- 3 medium leeks, white and plae green parts only, finly sliced
- 3 medium (400 – 450 g) potatoes
- 4 cups water
- 3 tsp chicken stock
- 1 tsp instant green herb stock
- 1 tsp sugar
- about ¼ cup cream
- salt, pepper and hot sauce to taste
- extra cream and chopped chives or ground paprika to garnish, optional.
- In a large pot, melt butter, add chopped garlic and leeks and cook gently for 10 minutes. Don’t let vegetables brown.
- Thinly slice potatoes and chop slices into quarters. Add to pot along with water, both stocks and sugar. Simmer for about 10 mins until both leeks and potatoes are just tender.
- Blend, process or mash as desired.
- Stir in cream, taste, add seasonings.