Potato and Leek Soup

Preparation:   15 minutes

Cooking:   30 minutes

Serves 4

 

1 tblspn olive oil

2 leeks, white part only, chopped

1 kg Ruby Lou potatoes, peeled and chopped

6 cups chicken stock

300 ml cream

Salt and freshly ground black pepper, to taste

Chopped fresh chives, to garnish

Crusty bread, to serve

 

 

 

 

Heat oil in a large saucepan. Add leeks. Cook until soft. Add potatoes and stock. Simmer with lid on until potatoes are tender. Blend or process in batches until smooth. Return to saucepan.  Add cream, salt and pepper. Simmer until just heated through. Serve topped with fresh chives and crusty bread.