Friday, 2 October 2015

Leek and Potato soup

2 reasonably large leeks sliced
1/2 a chopped onion,
2 cloves of garlic chopped.
Mixed herbs.
Stock 1 1/2 - 2 pints.
2 tablespoons dried milk.
Black pepper
2 tablespoons sunflower or vegetable oil.
Large potato, in small dice or instant potato.
Single cream.
Chopped parsley.

Put oil into a large pan. Add the chopped onion and leeks and cook on a medium heat until they are softened. Add the herbs, garlic, black pepper, and diced potato if you are using it.Stir well   Add the dried milk to a bit of the stock and then pour back into the stock. and then add the stock to the pan. I use chicken stock, vegetable stock or if I have it ham stock. Bring to the boil and then turn down the heat and simmer for about half an hour.

Use a stick blender to blend everything together. If you are using instant potato this is the time to add it stirring well till the soup thickens. You can add a swirl of single cream when serving and sprinkle some chopped parsley on the top.

1 comment:

  1. Ta for this yummy recipe! Now I wish we had some leeks because this soup would be wonderful to have on this rainy day. Sigh!



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