Leek & potato soup – serves 4

500 g potatoes                              
1 litre chicken stock (3 stock cubes)
500 g leeks                                   
250 ml milk
salt & milled black pepper             
25 g butter
fresh chives & parsley
1.        Trim the leeks & wash VERY well.
2.       Cut the leeks in half, length wise & slice finely.
3.       Peel & cube the potatoes.
4.       In a deep saucepan, melt the butter.
5.       Add the sliced leeks & cube potatoes & sauté for 5 minutes.
6.       Add the stock & allow mixture to simmer until all the vegetables are tender.
7.       Remove the saucepan from the heat & allow to cool slightly.
8.       Blend the soup with a hand blender until the mixture is smooth.
9.       Season the soup with salt & milled black pepper.
10.    Stir in the milk.
11.     Return to the heat, but do not allow to boil.
12.    Serve hot garnished with the chopped fresh herbs.


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