2 leeks, washed and sliced finely
6 to 8 large Nadine potatoes peeled and roughly chopped
1 litre chicken stock (approx)
200 mls cream (milk may be used if you want less fat)
2 tbsp butter
1 pinch pepper
1 pinch salt
2 tsp Whittington’s Bush Myrtle curry powder
½ cup grated tasty cheddar cheese *optional
Sauté leeks in butter until caramelised and stir in the curry powder. Add the potato, salt and pepper. Continue to stir for a few minutes then cover with stock and simmer until potato is tender (approximately 20 minutes). Mash lightly. The mixture should not be too thin as you are also adding cream (or milk). Blend the soup and add the cheese and cream. Heat, but do not boil. Serve with a sprinkle of chives and grated cheese on top.
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