Creamy Leek and Potato Soup
2 stalks Baby Leeks, thinly sliced
3 cloves of Garlics, peeled and roughly chopped
1 tablespoon Unsalted Butter (15 grams)
1 3/4 cups Chicken Stock (400 ml)
3/4 cup Hot Water (150 ml)
2 mediums Potatoes, peeled and cut into small chunks (250 grams)
Freshly Ground Black Pepper
Melt butter in a saucepan. Add leeks and garlic, cook over low heat till soft and fragrance (about 5 minutes) before stirring it the potato chunks and cook for another 1 minute.
Pour in stock and hot water, bring the mixture to boil, reduce heat and simmer gently until potatoes are soft and tender.
Turn off heat and let the mixture cool to room temperature before transferring it in the food blender. Or you can use a potato masher to mash up everything directly in the pot. (you can reserved a few potato chunks as garnish too)
If using food blender, pour the puree back into the same saucepan. Dilute the mixture with extra chicken stock or hot water accordingly to get the consistency that you preferred. Warm Through.
Ladle soup into serving bowls, season with freshly ground pepper and serve.