Operation Manual

42
Soups
Luxurious Leek and Potato
Makes 2 cups of soup
Ingredients
15g butter
½ onion, roughly chopped
100g potatoes, cubed
1 medium leek, roughly sliced
250ml vegetable stock
50ml double cream or crème fraîche
Salt and freshly ground black pepper
1. Place the potatoes in a small saucepan over heat with enough water to cover
them.
2. Bring to the boil, then simmer and cook for about 10 minutes or until
tender. Drain and set aside.
3. Heat the butter in a separate pan, add the onion and leeks and cook for 3-4
minutes until starting to soften.
4. Add the vegetable stock and bring to the boil. Reduce the heat and simmer until
the vegetables are tender.
5. Add to the Tall Cup, along with the cooked potatoes, and, using the Cross
Blade, blend until smooth.
6. Reheat in a clean pan and stir in the cream or crème fraîche.
7. Heat through, season to taste, then serve.