|200 g||leeks — rinsed|
|300 g||potatoes — peeled and diced|
|fresh coriander — handful, chopped|
|1 l||stock — chicken|
|salt and freshly ground black pepper — to taste|
|fresh coriander — to garnish|
Melt the butter in a large saucepan and sauté the leeks and potatoes over medium heat until the leeks are tender. Add the coriander and sauté for another minute.
Add the stock and bring to the boil. Simmer until the potatoes are cooked. Puree with a blender, food processer or hand mixer until smooth. Add the cream. Season with salt and black pepper and serve in warm soup bowls. Garnish with fresh coriander.
Choose a light white variety that won’t overshadow this delicious soup’s subtle flavours.
Words and image: Home magazine