Embrace the warming aromas and flavours of autumn with this hearty soup.
- Melt the butter in a large saucepan over medium heat. Add leek. Cook for 3 minutes or until soft. Add potato and stir to coat.
- Add the chicken stock. Simmer, partially covered, for 7 minutes. Add chestnuts and simmer, partially covered, for a further 7 minutes or until potato is tender. Use a stick blender to blend until smooth. Serve topped with creme fraiche, extra chestnut and thyme. Season with pepper.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set