Leek and Potato Soup
recipe
Leek and Potato Soup
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A classic soup with many options. Can be topped with a swirl of cream, a bit of grated cheese, crumbled crispy bacon or chopped parsley.
Ingredients
- 750g / 1 lb 10 oz potatoes
- 750g / 1 lb 10 oz leeks (untrimmed weight)
- 25g / 1 oz butter
- 1 litre / 1 3/4 pints chicken stock, vegetable Stock or water
- Salt and pepper
- Small bunch of flat leaf parsley, roughly chopped
Serves:
4
Preparation:
30
Cook Time:
30
Total Time:
60min
Directions
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- Peel the potatoes, cut into chunks and boil until just cooked. Drain and allow to steam.
- Meanwhile trim the tough ends from the leeks, cut in half lengthways, wash out any grit and slice thinly.
- Heat the butter and when sizzling, fry the leeks for about minutes until soft but not coloured.
Source: Terry Farris
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