Ingredients

The following ingredients have 5 Servings
  • 2 tbsp (30g) butter
  • 2 garlic cloves (, large, finely minced)
  • 3 leeks (, white and pale green parts only sliced thinly (about 2 cups) (Note 1))
  • 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) (, peeled a diced into 1"/2.5cm cubes (Note 2))
  • 1.5 litre / 1.5 qt chicken or vegetable stock (, low sodium (6 cups))
  • 3/4 cup (185 ml) cream (, heavy/thickened (sub milk))
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 thick slices bread (, torn into crouton size pieces)
  • 1 tbsp melted butter, or olive oil spray
  • Salt
  • Chives (, finely chopped)
  • Extra cream (, for garnish)

Instruction

  • Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
  • Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently.
  • Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
  • Add salt and pepper, then stir through cream.
  • Serve, drizzled with cream and sprinkled with chives and croutons.