Leek and Potato Soup
Leek and Potato Soup
Serves: to serve 4
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 hr 15 mins
ingredients
2 -
leeks
2 - 3 large - potatoes
1 oz - butter
1¼ pint - water
1¼ pint - milk
- salt and pepper
2 - 3 large - potatoes
1 oz - butter
1¼ pint - water
1¼ pint - milk
- salt and pepper
directions
- Peel the potatoes and cut them into slices about 1" (2.5cm) thick, rinse in cold water to remove excess starch. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about 1" (2.5cm) long. Put the milk and water into a large pan, add the leeks and potatoes. Add a heaped teaspoon of salt plus freshly ground pepper to taste. Bring the liquid to the boil then reduce the heat to a gentle simmer. Cover and simmer slowly for 1 hour.
- Allow the soup to cool a little then pass it through a food processor or hand blender until it becomes a thick liquid with no large lumps of vegetable. Place the soup back in the pan, bring to simmering, add the butter and stir well until melted. Serve hot.