- 2 tbsp butter
- 2 leeks, white and light green parts only, sliced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 2 chicken stock cubes
- 1 cup heavy cream
- Salt and pepper to taste
- Sautéed leek (to garnish)
Slice the white and light green parts of the leeks, ensuring you wash the slices thoroughly. Peel and dice the potatoes, mince the garlic cloves and put aside. Crumble the chicken stock cubes into a 1L heat proof jug of boiling water. Mix until dissolved.
In our large Tan-ium Casserole Pot, melt the butter over medium heat. Add the sliced leeks and minced garlic. Sauté until the leeks become tender and fragrant. Remove some leeks out of the pot to use for garnish later.
Add the diced potatoes to the Casserole Pot along with the dissolved chicken broth. Bring the mixture to a boil then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the potatoes can be easily pierced with a fork.
Use a potato masher to mash some of the potatoes to create a thick and chunky texture.
Stir in the heavy cream and continue to cook for another 5 minutes, allowing the flavours to blend together. Season with salt and pepper to taste.
Ladle the chunky potato and leek soup into a Hue Black Soup Bowl or into alternative Hue bowls to mix and match colours. Garnish with leftover sautéed leeks from earlier.