Leek and potato soup

This is a ridiculously easy recipe, and totally delicious. It’s no fuss to make a large pot, and freezes well. It’s better with fresh chicken stock, but I use stock cubes.

2 leeks, white stem, quartered and sliced
700g potatoes, diced (I used Agria)
50g butter
4 cloves garlic
1 onion, chopped
2 oxo chicken stock cubes
750ml water
220ml cream
salt and pepper to taste

Chop leeks, onions and garlic. Sauté in butter for 15 minutes over low heat until softened.

Add in diced potatoes, water and chicken stock cubes. Bring to boil, then simmer for 20 minutes or until potatoes are soft.

Blend until smooth.

Add in cream, stir until mixed through. Season to taste.

Sprinkle with chives, and extra freshly ground pepper to serve.

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