Potato-Leek Soup

Prep & Cook

30 Minutes

Serves

Difficulty

Easy

Ingredients

1 tbsp butter

180g thinly sliced fennel (from 1 fennel bulb)

180g thinly sliced leeks (white and pale green parts only; from 2 medium leeks), rinsed, drained

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

625ml reduced-sodium chicken stock or vegetable stock

250ml thickened cream

80ml buttermilk

Thinly sliced chives, for serving

Description

Makes: About 1.5L

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Method

Set the Cook Blend Pro Digital Cooking Blender to Heated Purée mode and preheat for 30 seconds. Add butter to melt, then fennel and leeks and cook, stirring, until Heated Purée mode finishes and fennel and leeks have softened slightly.

Add potatoes, broth, cream, and 1 tsp salt. Cover with lid, select Soup mode, and press start.

After mode has finished, open lid, and stir in buttermilk. Hold down Smoothie button to blend buttermilk into soup for 30 seconds, or until soup is well-mixed and smooth. Remove lid, taste soup, and season with salt. Divide among soup bowls and sprinkle with chives and freshly ground black pepper. Serve.

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