Te Maori Potato and leek soup. Serve 6

Ingredients
1kg Te Maori Potatoes – peeled and roughly diced (all types of boutique Maori potatoes are idea and substituting varieties is recommended and encouraged)
2 medium Leeks – finely sliced
80gr butter
Splash of olive oil
500ml Chicken Stock
500ml Water
300ml Cream
2 x spring onion finely sliced
3 Tbsn roughly chopped Parsley sprigs
Salt and Pepper

Method
In a suitable sized saucepan heat a splash of olive oil with the butter. Add the potatoes and the leek and cook for about 5 minutes. Do not allow the potatoes or the leek to colour. To the pot add the chicken stock and the water and allow to simmer until the potatoes are tender.

Add a stick blender to the soup and blend until smooth. Once processed return briefly to a low heat and adjust seasoning. Add the cream and stir in with the chopped parsley and the spring onion. Soup can be served either hot or chilled.

Great with a warmed crusty bread and potato dumplings and a splash of garlic infused olive oil

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