Potato Leek Soup

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.