Leek & Potato Soup
Cooking time: 30mins
Serves: 4
Ingredients
- 850ml Chicken stock
- 20g Unsalted butter
- 1 White skinned onion, chopped
- 450g Leeks, chopped
- 1 Potato, peeled and chopped
- 150ml Double cream or single
- 2 tbsp Chives, chopped
Method
- Melt the butter in a stock pot.
- Add the onion, leek and potato and sweat gently for 10 minutes.
- Remember to keep stirring, as no colouring is required (do this slowly to get as much flavour as possible).
- Bring the stock to the boil and pour over the vegetables.
- Cover and cook for 10 minutes at a gentle simmer.
- Add the cream, bring the soup to the boil and liquidize.
- Pass through a sieve and correct the seasoning.
- Pour into bowls and top with the chopped chives and a few croutons.
