Leek and Potato Soup
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
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.
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.
Futher Reading
 Bread: River Cottage Handbook No. 3 Daniel Stevens |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  Garlic, Garlic, Garlic: Exceptional Recipes from the World's Most Indispensable Ingredient Linda Griffith |  Cakes: River Cottage Handbook No.8 Pam Corbin |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |
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