POTATO AND LEEK SOUP

Serves 4

Ingredients

1 tbs Non GM Canola Oil or Rice Bran Oil
20 g butter (leave out for dairy free option)
1 leek  white part only, coarsely chopped
2 (about 400g)  potatoes peeled
6 cups (1.5 litres) home made BASIC Stock or RPAH Allergy Unit stock recipe
1/2 cup (125ml) thin cream optional (dairy allowed)

Optional garnish with chives.

Directions

Step 1

Heat the oil and butter in a large saucepan over medium heat. Add the leek and potato and cook, stirring, for 5 minutes or until leek softens slightly.

Step 2

Add the chicken stock and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until potato is tender. Remove from heat and set aside for 5 minutes to cool slightly.

Step 3

Transfer half the mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining potato mixture. Add the cream and stir to combine. Place over low heat and cook, stirring, for 5 minutes or until heated through.