Leek and Potato Soup Recipe

Ingredients

• 50g/2 oz butter

• 2 leeks, chopped

• 1 small onion, finely chopped

• 350g/12 oz potatoes, chopped

• 900ml/1 1/2 pints chicken or vegetable stock

• salt and ground black pepper

Serves 4

Method:

1. Heat 25g/1 oz of the butter in a large saucepan and gently cook the leeks and onions for about 7 minutes, stirring occasionally until softened but not browned.

2. Add the chopped potatoes to the pan and cook for 2-3 minutes, stirring occasionally, then add the chicken or vegetables stock and bring to the boil.

3. Cover the pan with a tight-fitting lid and simmer gently for 30-35 minutes, until all the vegetables are tender.

4. Season to taste with salt and pepper. Remove the pan from the heat and stir in the remaining butter in small pieces until bread and butter, if you wish.  

Notes : Never use a food processor or blender to puree potatoes as the starch in the vegetable will create an unpleasant gluey consistency.