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Leek Onion And Potato Soup

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Ingredients
  Leeks 4 Large
  Potatoes 2 Medium, peeled and diced
  Onion 1 Medium, chopped small
  Light chicken stock/Water 1 1⁄2 Pint (850 Milliliter)
  Milk 1⁄2 Pint (275 Milliliter)
  Butter 2 Ounce (50 Gram)
  Cream/Top of milk 2 Tablespoon
  Snipped chives/Chopped parsley 1 1⁄2 Tablespoon (Fresh)
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

GETTING READY
1 Trim off the tops and roots of the leeks.
2 Discard the tough outer layer.
3 Split them in half length-ways and slice them finely.
4 Wash thoroughly and drain well.

MAKING
5 In a large thick-based saucepan, gently melt the butter.
6 Add in the leeks, potatoes and onion, stirring with a wooden spoon to coat with butter.
7 Season with salt and pepper.
8 Cover and let the vegetables sweat over a very low heat for about 15 minutes.
9 Add in the stock and milk.
10 Bring to a simmer point, put the lid back on.
11 Let the soup simmer gently for another 20 minutes or until the vegetables are soft.
12 Into a liquidiser, put the whole lot and blend to a puree, or press it all through a sieve.
13 Transfer the soup to the saucepan and reheat gently.
14 Correct the seasoning, and stir in the chopped chives.

SERVING
15 Add in a swirl of cream and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Leek
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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