Leek and Potato Soup
A simple well flavoured, filling soup - suitable for all times of the year. Try in winter with a huge chunk of rustic brown bread and in summer, thinned a little with a dollop of cream fraiche and chopped chives.
Preparation time: 20 minutes Quantity: Serves 3 - 4 Cooking time: 30 minutes
Ingredients
1 tablespoons olive oil (or 1/2 oil to butter)
1 onion - diced
1 stick celery - diced
2 cloves garlic - crushed or chopped
2 large leeks - washed, trimmed and diced
1 large potato - peeled and diced
1 & 1/2 pints stock or milk (or half and half)
seasoning
2 tablespoons chives or parsley - chopped optional
Method
- Heat the oil or oil and butter
- Gently cook the onion and celery, till soft but without colour
- Add the garlic and leeks, cooking for a few minutes
- Add the potatoes and
- Pour on the stock or milk
- Simmer for 20 - 30 minutes until the potatoes are tender
- Liquidize / blend till smooth -ish
- Season to taste
- If you like your soup thinner add a little water, stock, cream or milk
- Sprinkle with herbs - optional