Leek & Potato Soup
You can be all fancy and serve this soup cold as vichyssoise, but I wouldn't thank you for it. It's leek and potato soup. So it should be hot.
Ingredients
- 4 leeks, washed and finely chopped
- 2 medium potatoes peeled and diced
- 1 large onion, finely chopped
- 2oz butter
- 1.5 pints chicken or vegetable stock
- 10floz milk
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan and add the leeks, potatoes and onion, stirring well to coat in butter.
- Season, and sweat covered over a low heat for 15 minutes.
- Add the stock and milk, and simmer gently for 20 minutes.
- Liquidize the soup and return to the saucepan, reheat and serve.
Serve with a swirl of the cream and some crunchy croutons.