RECIPES

Ingredient

• 2 tsp. butter
• 1 cup leeks (white and pale green parts only), halved lengthwise, thinly sliced
• 4 oz. russet potatoes, peeled, diced
• 1-1/2 cups vegetable broth
• 1/4 tsp. salt
• 1/8 tsp. pepper
• Garnish: 1/2 tsp. chopped dried chives

Direction

1. Preheat the Zojirushi food jar by pouring boiled water (not included in the ingredients list). Close the lid and allow to preheat.
2. Melt butter in a saucepan over medium heat. Add leeks and sauté until leeks are translucent, about 5 minutes.
3. Add potatoes and broth to the saucepan and bring to a boil. Reduce heat to simmer and cook until potatoes begin to soften, about 15 minutes.
4. Puree soup with a hand blender or a tabletop blender until smooth. Season with salt and pepper. Bring soup to simmer.
5. Discard hot water from the food jar. Fill with prepared soup from step 4 up until 1 cm below the ridge and close lid.
6. Consume the soup within 6 hours. Garnish with dried chives before you eat.
7. Enjoy!