Our potato, leek and rosemary soup takes six ingredients, just a little time and only a few $$!

Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.

Ingredients

• 2 tablespoons olive oil

• 2 leeks, trimmed, halved, washed, thinly sliced

• 3 garlic cloves, crushed

• 2 tablespoons finely chopped fresh rosemary

• 1kg coliban potatoes, peeled, chopped

• 5 cups Massel chicken style liquid stock

• Extra fresh rosemary, to serve

Method

• Step 1

  Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.

• Step 2

  Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.

• Step 3

  Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.