Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) Heat the butter in a large stock pot or Dutch oven over medium heat.
2) Add the leeks and garlic and cook for 3 minutes, until soft. Add the thyme and marjoram and cook for 1 minute, until fragrant. Add the potatoes and stock, increase heat to high and bring to a boil. Reduce the heat, partially cover and simmer for 5 minutes.
3) Using an immersion blender, puree until smooth (or puree in a blender and return the mixture to the pot). Remove from the heat and whisk in the sour cream. Season, to taste, with salt and black pepper.