About this recipe:The classic potato soup. Sauteed leeks are heated with cooked potatoes, chicken stock and whipping cream. If you prefer a thicker soup, mash up some of the potatoes. It's the perfect winter warmer.
6 potatoes, peeled and cubed
415ml chicken stock
2 leeks, chopped
2 teaspoons margarine
350ml whipping cream
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Method Prep:20min › Cook:20min › Extra time:40min › Ready in:1hr20min
In a medium pot over medium heat, combine the potatoes and stock and allow to simmer for 20 minutes or until potatoes are tender.
In a separate frying pan over medium heat, saute the leeks in the margarine for 5 to 10 minutes or until tender. Add the leeks and the cream to the potatoes and stir well. If you prefer a thicker soup, mash some of the potatoes.