Potato & Leek Soup

• 2 tbsp Nuttelex Original Spread
• 2 leeks (sliced)
• 1 brown onion (peeled and sliced)
• 3 cloves garlic (roughly chopped)
• 1 kg potatoes (peeled and chopped)
• 1 L Nuttelex Vegetable Stock
• ½ cup coconut cream
• Salt & pepper, to taste

Fried Leeks

• 1 leek
• olive oil

To Serve

• Coconut cream
• Olive oil
• Chives
• Black pepper

1. For the crispy leek garnish, trim the root off the leek then separate the dark greens from the light. Slice the white/lighter green part in half lengthways then wash well to remove any dirt. Slice into 2-3 pieces then thinly slice lengthways into strips.
2. Heat oil to 180°C and add a small handful of the leeks. Fry until golden brown then strain and remove from oil and transfer to a paper towel lined plate or cooling rack. Set aside.
3. Melt the Nuttelex spread in a pot over medium high heat. Add in the leeks, onion and garlic and fry for 3-4 minutes until fragrant and softened.
4. Add in the potatoes and pour in the stock. Pop the lid on and simmer for 25-30 minutes or until potatoes have softened completely.
5. Blend with a stick blender until smooth. Add in the coconut cream and season with salt and pepper.
6. Garnish with more coconut cream, olive oil, chives, crispy leeks and black pepper.