Leek And Potato Soup Recipe
Ingredients
| 4 large leeks, thoroughly cleaned | ||
| Potatoes | 2 Medium, diced | |
| Onion | 1 Medium, diced | |
| 1 1/2 pints hot chicken stock | ||
| 10 fl. oz. milk | ||
| Butter | 2 Ounce | |
| Dried chives | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Cut off the tops of the leeks, leaving the white part and about 1 inch of green.
Slice off the root end, split lengthways and slice finely.
Gently melt the butter in a saucepan, tip in the leeks, potatoes and onions and stir to coat evenly with the butter.
Keeping the heat fairly low, place the lid on the saucepan and sweat the vegetables for 10 minutes.
Then pour in the stock and the milk, stir again and season.
Replace the lid and leave to simmer very gently for 20-25 minutes or until the vegetables are soft—watch carefully that it does not boil over.
Puree the soup in a blender or press it through a fine sieve.
Taste to check seasoning, add the chives, reheat and serve.
Slice off the root end, split lengthways and slice finely.
Gently melt the butter in a saucepan, tip in the leeks, potatoes and onions and stir to coat evenly with the butter.
Keeping the heat fairly low, place the lid on the saucepan and sweat the vegetables for 10 minutes.
Then pour in the stock and the milk, stir again and season.
Replace the lid and leave to simmer very gently for 20-25 minutes or until the vegetables are soft—watch carefully that it does not boil over.
Puree the soup in a blender or press it through a fine sieve.
Taste to check seasoning, add the chives, reheat and serve.
Chef
