Serves 4
Ingredients
1 tbs Non GM Canola Oil or Rice Bran Oil
20 g butter (leave out for vegan & dairy free option)
1 leek white part only, coarsely chopped
2 (about 400g) potatoes peeled
6 cups (1.5 litres) home made stock using suitable ingredients
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.
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