Ingredients (serves 4)

• 1 tablespoon olive oil
• 2 leeks, trimmed, halved, washed, chopped
• 2 garlic cloves, crushed
• 750g sebago potatoes, peeled, chopped
• 1 litre chicken stock

Method

1. Follow step 1 of pumpkin soup (see related recipe), replacing onion with leek and omitting pumpkin.
2. Follow step 2.
3. Blend, in batches, until smooth. Serve.

Notes

• You could replace chicken stock with beef, vegetable or salt-reduced stock.Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon. Serve soup with crusty bread, bread rolls or pappadums.

  To blend soup, use a stick blender, jug blender or food processor.

  Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.

   

Source

Super Food Ideas – August 2009, Page 48
Recipe by Kim Coverdale