Here is also the recipe for the POTATO AND LEEK SOUP.
Heat 2 tblspn olive oil in a saucepan over medium-low heat. Add 2 leeks (washed, trimmed, thinly sliced-I’m using the green leaves from the previous recipe) and cook, stirring for 4 minutes or until soft. Add 3 garlic cloves (crushed) and 2 tblspn fresh rosemary (finely chopped). Cook, stirring for 1 minute or until fragrant. Add 1kg potatoes (peeled and chopped) and 5 cups (1.25l)chicken stock (I’m using the stock from my chicken noodle soup). Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender. Process soup in batches until smooth or slightly less if you like chunky soup.