Cream of leek and potato soup

Cream of leek and potato soup (serves 6 to 8)

This is not too difficult and can be prepared in advance.

Cream of leek and potato soup

Ingredients:

2 large leeks (preferably Australian), around 400g
450g baby potatoes, peeled and cut into small cubes
1.5 litres chicken stock
150ml sour cream
Salt
Black pepper
Spring onion for garnishing


Instructions:

1) Make a slit along each leek, length-wise. Rinse well, then slice thinly.
2) Pour the chicken stock into a pot, then add the potatoes in. Boil it, then let it simmer for 15 to 20 minutes.
3) Add in the leeks, season with a bit of salt and pepper, and let it simmer for another 10 to 15 minutes.
4) Let the mixture cool a bit, then blend it.
5) Heat up the mixture again. Add the cream in and stir it.
6) Serve with some spring onion and a bit of sour cream.