• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 400g potatoes, cubed
  • 1 tbsp butter
  • 2 cloves garlic, chopped
  • 2 stalks leek
  • (A)
  • 1 tbsp parsley, finely chopped
  • 1 tbsp fresh oregano, chopped
  • 1 bay leaf
  • 650ml chicken stock
  • 150ml whipping cream
  • 70g grated cheese
  • Seasoning
  • Salt and pepper to taste

Instructions

  1. Trim the leeks and use only the white portion. Slice thinly.
  2. Melt butter in a non-stick saucepan and fry garlic until fragrant. Add leeks and fry for another 1-2 minutes until soft. Add potatoes and ingredients (A).
  3. Pour in chicken stock and bring to a boil. Reduce the heat and simmer for 25-30 minutes. Season to taste.
  4. Remove from the heat and set aside to cool. Discard Bay leaf and transfer mixture to a food processor. Process until smooth in batches.
  5. Transfer pureed mixture to a saucepan and add cream. Reheat gently for a while.
  6. Remove from the heat and add cheese. Stir to mix before dishing out into individual serving bowls to serve immediately.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *