A821E307-FB2E-40D2-B1AD-6ECB15A9ADAE

4Points

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

4

Difficulty

Moderate

Satisfy your hunger and your tastebuds with this stand-out soup. Leek and chives gives the soup bite, while potatoes fill you up

Ingredients

Olive oil

1 tbs

Leek(s)

1 whole

Celery

1 stick(s)

Garlic

1 clove(s)

Potato

400 g

Chicken stock

4 cup(s)

Fresh flat-leaf parsley

2 tbs

Instructions

  1. Heat oil in a large saucepan over medium heat. Add leek and celery and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. 
  2. Add potatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until potatoes are tender. Using a food processor or stick blender, process until smooth. Season with salt and freshly ground black pepper. Serve sprinkled with chives.

Notes

SERVING SUGGESTION: Bacon and avocado toasts.

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