Method

    1. Wash and chop the vegetables
    2. Heat the butter in a pan and sauté the leeks, potatoes and onion for 3-4 minutes
    3. Add the Macphie Sauce Blanche and vegetable stock
    4. Bring to the boil then simmer until vegetables are tender
    5. Liquidise in a food processor until smooth
    6. Reheat, season to taste and serve

Ingredients

  • 1kg Macphie Sauce Blanche
  • 1kg Vegetable Stock
  • 500g Potatoes Diced
  • 2 Medium Leeks - Sliced
  • 1 Onion - Sliced
  • 50g Butter
  • 1 tbsp Oil
  • Salt and Pepper

Add to my recipes