Leek and Potato Soup
|Leeks||3 (Good Sized)|
|Margarine/Butter||1 1⁄2 Ounce|
|Potatoes||1 Pound, peeled and sliced|
|White stock/Water||1 1⁄2 Pint|
|Single cream/Evaporated milk||4 Tablespoon|
|Butter||1 Teaspoon (Knob Of Butter, Extra Required)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Slice the leeks, using some of the green part to give a good colour, then heat the butter or margarine in the pan and cook the leeks for about 5 minutes taking care they do not discolour.
Add the sliced potatoes, stock or water, and seasoning.
Cook steadily for approximately 30 minutes.
Sieve, then return to the pan, adding milk and cream or evaporated milk, and reheat without boiling.
Pour into hot soup tureen and stir in a little extra butter and garnish with chopped parsley.