Potato Leek Soup

Prep & Cook

40 Minutes

Serves

2 to 3

Difficulty

Easy

Ingredients

2 1/2 cups reduced-salt chicken stock

1 cup thickened cream

285g Creme Gold potatoes, peeled, cut into 1.5 cm pieces

2 cups thinly sliced fennel (from 1 fennel bulb)

2 cups thinly sliced leeks (white and pale green parts only; from 2 medium leeks), rinsed, drained

15g unsalted butter

1/3 cup buttermilk

Thinly sliced dill, for serving

WITH FENNEL & DILL

MAKE AHEAD:

Soup can be made up to 3 days ahead, cooled, covered, and refrigerated.

Add stock, cream, potatoes, fennel, leeks, butter, and 1 tsp salt to the Cook Blend Pro Digital Cooking Blender.

Cover with lid. Select SOUP mode and press start.

Remove the lid and add in buttermilk. Replace lid and hold PULSE button for 30 seconds, or until soup is well-mixed and smooth.

Remove the lid and season soup with salt. Divide among soup bowls, sprinkle with dill and serve.

Back to all Recipes