Open in Cookpad AppSteps
- 1
Peel potatoesand dice...slice leeks throw into a pan with hot oil and sautee for two to three minutes
- 2
Pour chicken stock into pan and add a cup or more of water - and boil for 8 minutes
- 3
Cover pan with lid and simmer until potatoes are soft
- 4
Blend (I use a hand held magimix stick to save washing up)
- 5
Add 2 splashes of Angostura Bitters (if you have it - if not skip this step) {I love the unique flavour this gives this soup}
- 6
Add cream or milk till you have the desired consistency and VOILA - leek 'n' potato soup...serve with thick buttery crusty bread...my kids LOVE this
- 7
Season with ground Himalayan pink salt and ground pepper to taste (I like to let people do this themselves to their own taste preference rather than add to the pan UNLESS I'm serving at a winter outdoor get together)
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