Leek and potato soup
Makes approximately 2 litres
2 leeks, trimmed and washed
2 tablespoons/40g butter
2 cloves garlic, peeled and crushed
750g potatoes, peeled and roughly chopped
1 cup/250ml chicken stock
1 cup sour cream
Salt and pepper, optional
Chopped chives, for garnish
Assemble ikon™ Food Processor using the thick slicing disc and slice the leeks.
Heat butter in a large saucepan, add leeks and garlic and sauté for 3-4 minutes until softened.
Add potatoes and stock. Cover, bring to the boil then simmer until potatoes are soft. Cool slightly.
Reassemble ikon™ Food Processor using the Quad
®
processing blade.
Place half of the cooled ingredients into the processing bowl. Process until smooth and remove.
Repeat with remaining ingredients.
Transfer processed mixture back into saucepan, stir in sour cream, season to taste and reheat
gently before serving.
Serve hot garnished with chives.
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Appetisers, entrées and soups continued
