Ingredients for Leek and Potato Soup:
Serves 4 - 6
- 60g (2oz) Butter
- 3 Large Leeks, Trimmed and Sliced
- 1 Small Onion, chopped
- 2 Potatoes, Coarsely Chopped
- 1.25 litres (2 pints) Chicken Stock
- Salt & Black Pepper
Put some olive oil in a large saucepan.
Add the onion and leeks and cook gently for 10 to 15 minutes. Stir occasionally until soft but not coloured.
Add the potatoes, stock and season to taste. Bring to the boil. Cover and simmer gently for 15-20 minutes until the potatoes are tender.
Puree the soup with a blender or food processor until smooth.
If you like, why not add some home-made croutons:
Cube some stale or day old bread.
Place on a baking tray.
Spray lightly with olive oil.
Season to taste and put in a pre-heated over at 180 degrees Celsius for 7 or 8 minutes.