AVAILABLE FROM SCENIC RIM FARM BOX3 Valley Pride Produce leeks, cleaned
1kg Wickhams Brushed Potatoes, peeled and sliced thinly
½ cup cream
20g butter or olive oil
2 litres vegetable stock
FROM YOUR PANTRY
Cut dark green ends off leeks and slice white parts thinly. Sauté sliced leeks in butter/olive oil in a large saucepan. Do not brown just sauté until transparent. Add sliced potatoes and stock. Bring to the boil and simmer 20-25 minutes until potatoes are very soft. Add cream and stir until well combined. Using a stick blender (or large blender) blend soup until smooth and creamy. Top with a sprinkle of ground pepper and chopped fresh herbs of your choice.