Leek and Potato Soup

Serves 6
Prep time 15 min
Cooking time 55 min
Ingredients

• 4 Large or 6 small leeks thinly sliced and thoroughly washed
• 1 Large or 2 small onions thinly skinned and sliced
• 3 Medium sized potatoes peeled and thinly sliced
• 50g/2oz Butter
• 1 tbsp Extra virgin olive oil
• 2 litres of Chicken stock (see cooks tip)
• Salt and black pepper
• 45 ml/ 3 tbsp Single cream (optional)

Method

• Lightly sweat the vegetables in the butter and olive oil for 5-10 minutes until soft but not coloured, stirring frequently
• Add the stock and simmer for about 45 minutes with the lid on until the vegetables are cooked
• Allow to cool a little then puree in blender or food processor
• Reheat and season to taste
• Stir in cream just before serving

Cooks Tip

• We use 2-4 stock cubes if we're out of homemade chicken stock
• This soup does need quite a lot of seasoning

Garnish

• Small amount of chopped parsley

Equipment

• 1 large Saucepan

Shopping List

• Leeks
• Onions
• Potatoes
• Chicken Stock
• Single Cream

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