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LEEK AND POTATO SOUP

October 12, 2012

INGREDIENTS

4 large leeks
2 potatoes, peeled and diced
1 onion, peeled and diced
50g butter
850 ml stock (I use Marigold vegetable bouillon powder)
250 ml milk
Salt and ground black pepper

METHOD

Trim the leeks and slice quite finely. Wash thoroughly in a colander and drain well.

Lovely leeks

Melt the butter gently in a thick based pan and add the leeks, potatoes and onion and stir to coat in the butter. Let the vegetables cook gently for about 15 minutes making sure they don’t burn. Season.

Add the stock and milk and bring to simmering point then cover and cook gently for about 20 minutes until the vegetables are soft.

Blend, either in a food processor or with a hand blender. If in a processor return to the pan to gently reheat.

Check seasoning and optionally stir in some chopped chives or parsley.

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