Ingredients
1 lrg onion, diced
2 cloves of garlic, diced
2 sprigs of rosemary
Olive oil
4 - 5 potatoes, diced
2 leeks, green end removed, white end washed and sliced
1 1/2 L chicken/vegetable stock
Salt and pepper to taste
Sour cream or parmasan cheese to taste
2 cloves of garlic, diced
2 sprigs of rosemary
Olive oil
4 - 5 potatoes, diced
2 leeks, green end removed, white end washed and sliced
1 1/2 L chicken/vegetable stock
Salt and pepper to taste
Sour cream or parmasan cheese to taste
Crusty Garlic and Herb Breads to serve
Method
1) Fry off onion, garlic and rosemary in olive oil unt onion is translucent.
2) Add leaks and potatoes and fry off for about 5 minutes.
3) Add stock and bring to boil. Lower temperature to a simmer. Add salt and pepper to taste.
4) Simmer for 20 - 25 minutes until potatoes are tender.
5) Turn off heat and allow to cool slightly. Using a stick blender, blend until combined.
6) Serve with a dollop of sour cream cheese, or sprinkle of parmasan cheese, to taste, with crusty garlic breads.
2) Add leaks and potatoes and fry off for about 5 minutes.
3) Add stock and bring to boil. Lower temperature to a simmer. Add salt and pepper to taste.
4) Simmer for 20 - 25 minutes until potatoes are tender.
5) Turn off heat and allow to cool slightly. Using a stick blender, blend until combined.
6) Serve with a dollop of sour cream cheese, or sprinkle of parmasan cheese, to taste, with crusty garlic breads.
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