Ingredients
- 2 medium leeks
- 3 springs thyme, stalks removed
- 1 large clove of garlic roughly chopped
- 1 tablespoon olive oil
- 50g butter
- 700g sebago potatoes
- 50ml white wine
- 1.5L vegetable stock
- 200ml cream
- Salt and pepper to taste
special equipment
- KitchenAid® Cordless Go Hand Blender
- High sided pot
Method
- Trim off the ends and the hard green tops of the leek then roughly chop.
- Heat the olive oil and butter over in a heavy based poy over a medium heat, add the leek, garlic and thyme and cook for 2 minutes until softened. Add the potatoes and cook for 8 minutes until golden.
- Add the wine and stock and simmer for 15 minutes until potatoes and tender, stir in the cream and season with salt and pepper
- Using the cordless hand blender, blend until smooth.
- Serve with crusty hot bread.
