Leek & Potato Soup Recipe

Ingredients

• 45g butter
• 4 leeks, chopped
• 350g potatoes , peeled and diced
• 1 litre chicken stock

Directions

1. In a saucepan melt half the butter over low heat. Add the leeks and cook, stirring occasionally, for about 5 minutes or until softened
2. Add the potatoes and cook for 3 minutes. Then increase the heat to medium and pour in the chicken stock and bring to the boil
3. Reduce to a simmer and cook until the leeks and potatoes are tender, probably 35 - 40 minutes
4. Remove the pan from the heat and add the remaining butter in small pieces, stirring until it's all incorporated
5. Season with salt and pepper, then transfer to a blender and puree until smooth