NEW!! Leek & Potato Soup

Serves: 4-6

Prep time: 15 minutes

Cooking time: 30 minutes

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Ingredients:

• 2 tbsp butter

• 2 tbsp olive oil

• 3 garlic cloves, crushed

• 3 leeks – thinly sliced (white parts only)

• 4 potatoes, washed and chopped into cubes  

• 1L chicken (or vegetable) stock

• Bay Leaves or fresh thyme (optional)

• 3 tbsp Nutri V broccoli or mixed veg powder

• ¼ cup cream (thickened or sour)

  To serve

• 2 rashers bacon, finely chopped (optional)

• Cream – small dollop per person

• Chives, freshly chopped

You will also need:

• Large Pot

• Small Pan (if cooking bacon)

• Stick blender

Method:

1. Heat butter and a little glug of olive oil into your pot. Slightly salt and slowly cook down leeks on low heat. Once soft, add garlic and cook down.

2. Add potatoes and stock. Also add bay leaves and a bunch of fresh thyme if you have. Bring up to a simmer and cook for around 20 minutes or until potato is very soft. Add salt & pepper.

3. Whilst that’s cooking, if you would like to garnish with bacon, cook on a separate fry pan to your liking. We like it crispy 😉

4. Turn off the heat of your pot and remove the bay leaves or thyme if used. Add Nutri V veggie powder and stir through. Add ¼ cup of cream and stir. Blend with a stick blender to a smooth consistency (doesn’t have to be puree). Check and season to taste.

5. Divide into bowls. Top with extra bacon bits, dollop of cream and chopped chives.