Leek and Potato Soup
Chop 3 or 4 leeks and roughly the same amount in weight of potatoes. Purists use only the white part of the leek but I’m not fussy about using it all, unless perhaps I’m hosting a dinner party.
Put a knob of butter in a pan on a low heat. Add the leeks and potatoes and sauté for a few minutes. Add about a litre of vegetable stock, or just enough to cover the leeks and potatoes. Bring this to the boil and simmer until the potatoes are tender. Season and blend.
If you want a richer soup add some cream just before you blend.
2 comments:
Don't be afraid to add lots of seasoning too. I normally add a pinch of salt, black pepper and depending if you like your food with a bit of kick try adding a small green chilli and a clo0ve of garlic.
It really makes it! Enjoy
You can also try adding a small teaspoon of creamed horseradish sauce when you add the cream.
It adds a bit of a kick which can be quite warming
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