Ingredients:
1
tablespoon olive oil
20g
butter
2 leeks,
pale section only, halved, washed, dried, and thinly sliced
2
garlic cloves, crushed
1kg
desired potatoes, peeled, coarsely chopped
1L
(4 cups) Campbell’s Real Stock chicken
750ml (3 cups) water
250ml
(1 cup) thin cream
Optional:
Fresh
chives finely chopped or dried chives, to serve
Method:
1.
Heat butter and oil
in a saucepan over a medium heat. Add the garlic and the leek to the pot and
toss or stir. Reduce to medium-low heat, cover with lid and leave to cook for
18-20 minutes or until soft stirring occasionally.
2.
Add the potatoes,
stock and water to the pot. Cover with lid and bring to a simmer over a
medium-high heat. Then reduce heat to median and cook, partly covered for 25-30
minutes or until potatoes are soft. Put aside to cool for 10 minutes.
3.
Blend the soup
together until smooth and place the soup over a medium-low heat, add the cream
and cook once again stirring for 5 minutes or until heated through. Season with
salt and pepper.
4.
Ladle in bowls and
serve with chives on top.
