- 2 large leeks, sliced
- 1 small onion, chopped small
- 1 medium potato, peeled and diced
- 25g butter
- 450ml vegetable stock (1 stock cube)
- 150ml milk
- Salt & black pepper
Leek and Potato Soup
Ingredients
- 2 large leeks, sliced
- 1 small onion, chopped small
- 1 medium potato, peeled and diced
- 25g butter
- 450ml vegetable stock (1 stock cube)
- 150ml milk
- Salt & black pepper
Method
1. Cut the top green leaves and bottom roots off the leeks. Slice the leek open lengthways and rinse under cold water. Slice the leeks into rings.
2. Cut root off onion. Peel and chop onion.
3. Peel and chop potato into chunks.
4. In a large saucepan gently melt the butter or margarine, then add the leeks, onion and potato.
5. Stir well. Season with salt and pepper.
6. Cover and simmer over a low heat until soft.
7. Add the stock cube to 450ml boiling water. Use a fork to crush and dissolve the stock cube in the water.
8. Add the stock and 150ml milk to the vegetables. Simmer gently for 20 mins until the vegetables are soft.
9. Blend using a hand blender or press through a sieve until the soup is smooth and has no lumps.
7. Serve hot with bread.
