Leek and Potato Soup
Ingredients
- 4 large leeks
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped small
- 850 ml (1½ pts.) chicken or vegetable stock
- 275 ml (½ pt.) milk
- 50 gr. (2 oz.) butter
- Cream for decoration
- Freshly snipped chives, or parsley
- Salt and pepper
Method
Trim leeks. Discard thick outer layer. Split in half lengthways, rinse with water and chop finely. Wash again in water once or twice as necessary. Drain well.
In a large saucepan gently melt the butter. Add the leeks, potatoes and onions, stirring thoroughly to coat them in butter. Season with salt and pepper, cover and let the vegetables sweat over a low heat for about 15 minutes.
Add the stock and milk, bring to boiling point and put the lid back on. Let the soup simmer gently for a further 20 minutes or until the vegetables are soft. If you have the heat too high, because of the milk it may cause it to boil over.
Cool slightly then whiz with a hand blender. Sieve.
Return the soup to the saucepan and reheat gently. Check seasoning.
To serve, swirl cream on top and sprinkle with chives, or parsley.