Leek & Potato Soup

This soup is delicious, serve with crusty bread or rolls
Preparation time 15 minutes
Cooking time 30 minutes
  • 2oz (50g) butter
  • 6 leeks (sliced)
  • 4 medium potatoes (chopped)
  • I small onion (sliced)
  • 2 pints (1.2lt) chicken stock
  • 6fl oz (170ml) single cream
  • Salt and black pepper
Remove the outer leaves from the leeks and cut into ½ inch slices.  Heat the butter in a heavy based pan, add the leeks potatoes and onion, cook for about 10 minutes stirring occasionally.  Add the stock, salt and pepper. Cover the pan and simmer for about 30 minutes.   When cool, spoon half the mixture into a liquidiser and blend until smooth. Return this to the pan and reheat gently, stir in the cream and serve.   If you prefer a completely smooth soup, liquidise all the mixture.