Potato and Leek Soup

By JoBellette

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

Preparation

Step 1

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.