Potato and LeekPrep.Time: 20 mins
Cook.Time: 40 mins
Tools1 Large Saucepan With Lid
Jug or Hand Blender
Ingredients4 Large Leeks
2 Cooking Onions
2 Large Potatoes
2 Cloves Garlic
1 Vegetable Stock Cube
850ml/1½ pts Hot water
275ml/½ pt Milk
MethodTrim leeks and remove outer layer.
Slice finely then rinse thoroughly.
Peel and finely chop onions and garlic.
Peel and dice the potatoes to about 1cm / ½" cubes.
Melt the butter in the saucepan.
Add the potatoes, leeks, onions, and garlic.
Season with black pepper.
Stir well to coat all ingredients.
Put the lid on and leave to cook over a low heat for 15 minutes.
Crumble stock cube into jug of hot water and stir to dissolve.
Pour over vegetables.
Add the milk and stir well.
Put the lid back on and simmer gently for 20 minutes.
When the vegetables are cooked, remove from heat and allow to cool slightly.
Blend until smooth, return to saucepan and reheat.
Serve in warmed bowls.
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