Leek, Onion and Potato Soup
Over a year ago
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Ingredients
- 4 large leeks
- 2 potatoes peeled and diced
- 1 Onion finely chopped
- 1½ pints (850ml) light chicken stock or water
- ½ pint (275ml) milk
- 2oz (50g) Butter
- 2 tablespoons Cream
- 1½ tablespoons chopped parsley
Accompaniment
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Description
A thick creamy soup
Method
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1
1) Trim off the tops and the roots of the leeks, discarding the tough outer layer.
2) Split them in half length ways and slice them up quite finely, then slice them up quite finely, then wash them finely.
3) In a large, thick based saucepan gently melt the butter, then add the leeks, potatoes and onions. Stir them round with a wooden spoon making sure they all get a good coating of butter.
4) season and then cover and leave to simmer on a low heat for 15 minutes.
5) After that add the stock/water, milk, bring to the simmering point, put the lid back on and let it simmer for a further 20 minutes or until soft. If the heat is too high the milk will cause it to boil over.
6) Place the whole lot in a liquidiser and blend until smooth.
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