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.
Further Reading
 New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company |  Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan |  Dough Richard Bertinet |  Pig: Cooking with a Passion for Pork Johnnie Mountain |  Bread: River Cottage Handbook No. 3 Daniel Stevens |
Comments
Sacramento Injury Lawyers
To the accidentalsmallholder.net administrator, Good work!
Comments are now closed for this recipe.
Lawyer
Monday 7 October, 2013 at 6:10pm
Totally agree. Should be served hot!