Ingredients
- 30g butter
- 2 garlic cloves , large, finely minced
- 3 leeks, sliced thinly
- 2 lb potatoes (Russet/Maris Piper), peeled a diced into 2.5cm cubes
- 1.5 litre chicken or vegetable stock
- 185 ml double cream, (or milk)
- 1 tsp salt
- 1/2 tsp black pepper
- chives, to garnish
Method
- Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat.
- Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until smooth. Do not over puree. You can save some potatoes to garnish.
- Add salt and pepper, then stir through cream.
- Drizzled with cream and sprinkled with chives.
- Serve with Island Baker crunchy baguette.