Serves 6 – 8
Potato and leek are perfect partners in this soup-er bowl.
It was love at first sight when my friend Renee posted a photo of this on Facebook and I just had to have the recipe! It’s simple to prepare, delicious to eat and freezes well. Soup-er! For a vegetarian version, swap the chicken for veggie stock. This recipe has a tad too much volume to fit into my Thermomix but if you’re looking for a Thermomix conversion, try this. You won’t be disappointed!
What’s your ideal soup-er bowl?
3 leeks, cut, washed and chopped (green leaves removed)
1/2 large onion, chopped
4 or 5 cloves of garlic, crushed
Olive oil, for frying
800g potatoes, peeled and chopped
1.5 litres chicken stock
Light sour cream, to serve
Salt and pepper, to taste
- Heat butter or oil in large saucepan, sauté onion and garlic until translucent. Add leeks and stir for 5 minutes on medium/high heat. You can add a little butter here if you like. Add a little water if things start to stick.
- Add chopped spuds, cook for another 5 minutes.
- Now add the stock and bring to the boil. Add lots of pepper. Reduce heat and simmer for 30 minutes or until spuds are soft
- Blend until smooth. Serve with a good dollop of light sour cream.