Creamy Leek And Potato Soup
|Vegetable oil||2 Tablespoon|
|Leeks||2 , thinly sliced (Use White Part Only)|
|Onion||1 , chopped|
|Potatoes||1 Pound, chopped (500 Gram)|
|Chicken stock||1 3⁄4 Pint (4 Cup, 1 Liter)|
|Cream||10 Fluid Ounce (1 1/4 Cup Or 315 Milliliter)|
|Freshly ground black pepper||To Taste|
|Chopped fresh chives||2 Tablespoon|
1. Heat oil in a saucepan over a medium heat. Add leeks and onion and cook (a), stirring occasionally, for 10 minutes or until golden and tender.
2. Add potatoes and stock (b) and bring to the boil. Reduce heat and simmer for 20-30 minutes or until potatoes are tender. Remove pan from heat and set aside to cool slightly.
3. Using a mixer process soup in batches (c) until smooth. Return soup to a clean saucepan and bring to the boil. Reduce heat, stir in cream and black pepper to taste and simmer for 15 minutes. Just prior to serving, stir in chives.