Step 1

Preheat oven to 180°C.

Step 2

Place 2 tablespoons of the nuts on a tray and roast until golden.

Step 3

Set aside. Place potatoes, leek, onion and stock in a large saucepan and bring to the boil. Reduce heat to low and simmer for 20 minutes or until potato is soft.

Step 4

Remove from the heat and set aside to cool slightly. Add the remaining macadamia nuts and blend in batches until smooth.

Step 5

Stir in cream and season with salt and pepper. Serve chilled or hot, garnished with the roasted nuts and slices of toasted baguette.