Thursday, October 15, 2009

Leek and Potato Soup


1lb of Peeled and chopped potatoes (chunky!)
1lb of peeled and sliced leeks
1 pint of chicken stock
1/2 pint of milk
little bit of double cream to taste
1 tablespoon oil

  1. Chop the leeks and the potatoes and put into a large saucepan with a little hot oil.
  2. Lightly fry for 3-5 minutes.
  3. Add the chicken stock and bring to the boil.
  4. Simmer the soup for 30 minutes until the potatoes are soft.
  5. Add the milk and season with salt and pepper to taste.
  6. Bring back to the boil.
  7. Take roughly half to two thirds of the soup and put into a blender, once blended add to the remaining soup in the saucepan (you can blend it all but it's nice to have a few lumps of potato and leek!)
  8. Add a little cream to taste and serve with yummy crusty bread!

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