Fast Ed’s ham hock, potato and leek soup Recipe
Creamy, luxurious and soup-erb on those chilly nights when you’re best rugged up from the inside out. Love it!
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Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 20 g butter
- 1 tbsp olive oil
- 2 large leeks, white part only, thinly sliced
- 850 g potatoes, peeled, roughly chopped
- 1 dried bouquet garni
- 8 cups chicken stock
- 1 ham hock
- 300 ml light thickened cream
- Salt and white pepper, to season
- 2 tbsp finely chopped fresh chives, to serve
- 1 package potato scones, to serve
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