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Leek And Potato Soup

21st.Century.Chef's picture
Ingredients
  Leeks 3 (Good Sized)
  Margarine/Butter 1 1⁄2 Ounce
  Potatoes 1 Pound, peeled and sliced
  White stock/Water 1 1⁄2 Pint
  Seasoning To Taste
  Milk 4 Tablespoon
  Single cream/Evaporated milk 4 Tablespoon
  Butter 1 Teaspoon (Knob Of Butter, Extra Required)
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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