Creamy Potato & Leek Soup

Creamy Potato and Leek Soup
Ingredients

 Method

  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook, until soft. Add the potato pieces and leek, stirring, for 5 minutes
  2. Add the stock and bring to the boil. Reduce heat to and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
  3. Transfer soup in batches into blender and blend until smooth, pouring blended portions into clean saucepan
  4. Place the soup over medium heat, add cream and stir to combine.
  5. Cook, stirring, for 5 minutes or until hot. Taste and season with salt and pepper.
  6. Ladle soup into bowls, add your favourite crunchy bread or croutons and garnish.