Potato and Leek Soup

Photo by Joanne B.

PREP TIME

45

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 20

    g butter

  • 2

    leeks, pale section only, halved, washed, dried, thinly sliced

  • 2

    garlic cloves, crushed

  • 1

    kg desiree potatoes, peeled, coarsely chopped

  • 1

    L (4 cups) Campbell's Real Stock Chicken

  • 750

    ml (3 cups) water

  • 250

    ml (1 cup) thin cream

  • Fresh chives, finely chopped, to serve

Directions

Heat oil and butter in a saucepan over medium heat. Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 18-20 minutes or until soft. Add the potato, stock and water to the pan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool. Transfer one-third of soup to the jug of a blender. Blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with remaining potato mixture. Place the soup over medium-low heat. Add the cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle among serving bowls. Sprinkle with chives and serve immediately.

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