Potato And Leek Soup Recipe
This potato and leek soup recipe is a simple soup recipe that canbe prepared with a handful of ingredients. Cooked with chicken stock and cream, and flavored with worcestershire saue, the potao and leek soup can be cooked in the microwave and served as desired. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
100 g butter
3 leeks, finely sliced
5 potatoes, peeled and cubed
3 cups chicken stock
1 stick celery, thickly sliced
2 teaspoons Worcestershire sauce
300 ml cream salt and pepper
Directions
Melt butter for 1 minute on HIGH.
Stir in leeks.
Cook a further 6 minutes on high.
Add potatoes, chicken stock and celery.
Cover and cook for 20-25 minutes on HIGH, or until tender.
Stir in Worcestershire sauce.
Remove celery and puree until smooth.
Stir in cream and season.
Serve hot or cold.
Stir in leeks.
Cook a further 6 minutes on high.
Add potatoes, chicken stock and celery.
Cover and cook for 20-25 minutes on HIGH, or until tender.
Stir in Worcestershire sauce.
Remove celery and puree until smooth.
Stir in cream and season.
Serve hot or cold.
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