Recipes from Shane and Geri

Potato and Leek Soup

Ingredients

• 2 leeks
• 2 tbs butter
• 500 g potatos, peeled and sliced
• 4 cups chicken stock
• bouque garni
• salt and pepper
• grated nutmeg
• 1/3 cup cream

Method

1. Remove green tops of leeks to within 2 cm of the white part.
2. Slice leeks lengthwise, wash throughly, drain well and shred finely.
3. Heat butter in large heavy based saucepan, add leeks and cook gently for 3 to 4 minutes.
4. Add potatoes, cover and cook over low heat for 10 minutes.
5. Add chicken stock and bouque garni to pan, cover and simmer for 20 minutes.
6. Remove bouque garni
7. Season with salt, pepper and nutmeg to taste.
8. Puree mixture in blender to sieve finely.
9. Return to pan and reheat.
10. Stir in cream<./li>
11. Adjust seasoning.

Serves 6.

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