Method

    1. Lightly fry leeks in butter until soft.
    2. Add potatoes, vegetable stock and Macphie Béchamel with Butter Sauce.
    3. Heat and season to taste.
    4. Serve with chopped chives if available.

Ingredients

  • 1 litre Macphie Béchamel with Butter Sauce
  • 800g vegetable stock
  • 500g leeks - chopped (fresh or frozen)
  • 700g cooked diced potatoes
  • 50g butter
  • Seasoning