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Leek And Potato Soup

Isabella's picture
Ingredients
  Leeks 4 Large, cleaned
  Potatoes 2 Medium, diced
  Onion 1 Medium, diced
  Chicken stock 1 1⁄2 Pint
  Milk 10 Ounce
  Butter 2 Ounce
  Dried chives 2 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
Directions

Cut off the tops of the leeks, leaving the white part and about 1 inch of green.
Slice off the root end, split lengthways and slice finely.
Gently melt the butter in a saucepan, tip in the leeks, potatoes and onions and stir to coat evenly with the butter.
Keeping the heat fairly low, place the lid on the saucepan and sweat the vegetables for 10 minutes.
Then pour in the stock and the milk, stir again and season.
Replace the lid and leave to simmer very gently for 20-25 minutes or until the vegetables are soft—watch carefully that it does not boil over.
Puree the soup in a blender or press it through a fine sieve.
Taste to check seasoning, add the chives, reheat and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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