Double Potato Soup

Serves 6

1 Tablespoon butter
2 large potatoes, chopped
1 medium onion, sliced
1 bay leaf
1 ½ C water
½ large chicken stock cube, crumbled
¼ C cream
2 Tablespoons chopped fresh chives

Sweet Potato Soup
1 Tablespoon butter
1 large kumara (chopped
1 ¾ C water
½ large chicken cube, crumbled
2 T cream

Potato soup: Melt butter in medium saucepan, add potatoes, onion and bay leaf, cover and cook over medium heat for about two minutes or until onion is soft. Stir in water, stock cube and cream and bring to the boil, reduce heat and cover, simmer for about 10 minutes or until potatoes are soft. Remove bay leaf, blend or process mixture, in several batches until smooth. Stir in chives.

Sweet Potato Soup: Melt butter in medium saucepan, add kumara, cover and cook over medium heat for 5 minutes. Stir in water, stock cube and cream. Simmer for about 10 minutes or until kumara is soft. Blend or process mixture in several batches until smooth.

Place each soup in separate jugs, pour simultaneously into serving bowls. Pull skewer through the soup for a marbled effect.