Creamy and well flavoured. This classic soup is a meal in itself when served with crusty bread. This recipe uses the KitchenAid Deluxe Hand Blender.
Ingredients
2 medium leeks
3 sprigs thyme, stalk removed
1 large garlic clove
1 tablespoon olive oil
50g butter
700g all-purpose potatoes, peeled, cut into large pieces
50ml white wine
1.5 litres vegetable stock
200ml cream or milk
Salt flakes and freshly ground black pepper
Method
For best results use the KitchenAid Deluxe Hand Blender
Trim the ends and hard course green tops from the leeks and roughly chop
Place the chopper blade into the chopper bowl. Add the leeks, thyme and garlic
Cover and attach the motor body to the bowl. Press power and pulse on high speed for 10 - 15 seconds or until the leeks are chopped
Heat the oil and butter over medium high heat in a large, heavy based saucepan until foamy
Reduce heat to medium, add the leeks and cook for 2 minutes or until just softened. Add the potatoes and toss well. Cover and cook for 8 minutes or until golden
Add the wine and stock and simmer partially covered for 15 minutes or until tender
Stir in the cream or milk and season with salt and pepper
Attach the S - blade to the motor body (with the pan guard if using)
Place the blender into the soup and puree to desired consistency
Serve piping hot with crusty bread
Tips & Hints
For a thinner consistency extra cream or water can be added
