Leek and Potato Soup

Ingredients

• 60g butter
• 1 tbsp oil
• 4 leeks, sliced
• 4 medium potatos, sliced
• 5 cups stock (chicken or vegetable)
• salt and pepper
• pinch of grated nutmeg
• 3/4 cup cream
• chopped chives (to garnish)

Method

1. Heat button and oil in saucepan.
2. Add leeks, fry for about 10 minutes (or until soft)
3. Add potatos, stock, salt and pepper, and nutmeg.
4. Cover and cook for 30 minutes (or until veggies are tender.
5. Cool slightly, then hit with a stick mixer until desired texture.
6. Stir through cream and return to saucepan before serving (without allowing to boil).

Notes

• Consider your lactose intolerant patrons, the cream can always be added individually instead.
• If serving cold, at step 6 stir through cream then chill.