[null, {"document_url": "https://kitchen.nine.com.au/2016/05/17/23/01/potato-leek-soup", "unformatted_src": "https://imageresizer.static9.net.au/A55oMr9qAzFKhajcDFmhh0BhRME=/280x158/http%3A%2F%2Fprod.static9.net.au%2F_%2Fmedia%2F2018%2F08%2F21%2F11%2F21%2Froast-potatoes-seaweed-salt-recipe.jpg", "src": "https://imageresizer.static9.net.au/A55oMr9qAzFKhajcDFmhh0BhRME=/280x158/http%3A%2F%2Fprod.static9.net.au%2F_%2Fmedia%2F2018%2F08%2F21%2F11%2F21%2Froast-potatoes-seaweed-salt-recipe.jpg", "formatted_filename": "http  A F Fprod", "alt_text": "Roasted new potatoes with seaweed salt and vinegar"}, null]


Heat oil in a large pan and cook leek and garlic until soft. Add potato, stock and water and bring to the boil, then simmer, covered, for about 40 minutes or until the potato is tender. Blend or process potato mixture, in batches, until smooth.

Return pureed soup to the pan with the milk and stir over heat until hot. Serve topped with sour cream and chives.

Suitable to freeze. Suitable to microwave.

 Roasted new potatoes with seaweed salt and vinegar