Directions

1. Wash the leek and slice it into rings. Peel and wash the potato then cut into quarters.
   

2. Add the butter and leek to the mixing bowl, sauté for 5 minutes / 250°F|120°C.
   

3. Add the potato and stock to the mixing bowl. Make sure the measuring cup is inserted, cook for 30 minutes / 230°F|110°C / speed 1.

   
   

4. Once the potato is soft, add the cream, salt and pepper. Make sure the measuring cup is inserted, blend for 30 seconds / speed 6.

5. Enjoy your dish.