Potato, Leek and Corn Soup

This soup of potato, corn and leek soup is clean, healthy, simple and so tasty.

Ingredients

• 1 Stalk of Medium Leek, White Part Only, Thinly Sliced
• 2 Tablespoons of Butter
• 1 Teaspoon of Ground Turmeric
• 350 Grams of Potatoes, Halved or Quartered
• 20 Grams of Chicken Stock
• 350 ml of Water
• 1 Tablespoon of Honey
• 1 Can of Corn Kernels, Drained

Topping

• 100 Grams of Beef Rashes, Cooked and Cut into pieces

Cuckoo Featured Product

HN10

Steps

1. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
2. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 5 minutes and temperature 120 degrees then press [COOK].
3. Add butter and leek into the cooker. Add turmeric. Add potatoes and cook for 2 minutes. Add broth, water and honey. Let it simmer until the cooking time is finish. Close and lock the lid by turning the handle to the lock position.
4. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 10 minutes and temperature 100 degrees then press [COOK].
5. Once the cooking time is finished, open and unlock the handle to the unlock position. With the lid still open, turn the handle to the lock position. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 5 minutes and temperature 120 degrees then press [COOK].
6. Add corn into the cooker until heated through then season with salt and pepper. Once the cooking time is finished, garnish with cooked beef rashes.