Leek and potato soup
Stacey
Suitable for vegetarians
ingredients
- 4 leeks
- 1onion
- 1 medium, peeled potato
- 50g butter
- 1 litre vegetable stock
- 150ml double cream
- Chopped chives
directions
- 1
1 Remove the leaves and root end of 4 leeks, then slice the white part. Slice an onion and a medium, peeled potato.
- 2
2 Melt 50g butter in a pan, add the veg and stir, then cover and cook over a low heat for 10 mins, stirring occasionally. Add 1 litre hot vegetable stock, season and bring to the boil. Cover and simmer for 20 mins.
- 3
3 Purée, then add 150ml double cream and chopped chives. Reheat and serve.
Source: Stacey
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