Leek and Potato Soup Recipes

Ingredients :

1 oz butter

2 large leeks, finely sliced

8 oz potatoes, roughly diced

1 onion, roughly chopped

1.25 pints chicken stock

1/2 pint milk

salt and pepper

1 tbsp snipped chives, to garnish

1. Melt the butter in a large saucepan.
2. Add the leeks, potatoes and onion and stir well to coat with the butter.
3. Cover tightly with a piece of greaseproof paper and cook over a very low heat, stirring frequently, for about 15 minutes, or until softening, but not colored.
4. Add the stock or water and milk and season to taste with salt and pepper.
5. Bring to the boil, reduce the heat and simmer gently for about 20 minutes until the vegetables are tender.
6. Transfer the soup to a food processor and process until smooth.
7. Return the soup to the saucepan, adjust the seasoning if necessary and heat through.
8. Pour into individual bowls, garnish with chives and serve immediately.

Serves 4-6

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