Leek and Potato Soup

This is a warming winter soup. Served thick, it's a real ribsticker. It freezes well, in fact the texture improves greatly through freezing.

Equipment

• blender, liquidiser or food processor
• fairly big saucepan

Ingredients

• 900g or 21b leeks, chopped weight
• 900g or 2lb potatoes, chopped weight, skins optional
• 600ml or 1pt stock
• some butter or vegan margarine

Instructions

1. Chop vegetables finely before weighing.
2. Sweat leeks in butter. (On a low heat, melt the butter into the leeks, put the lid on and leave for 5-10 minutes, stirring occasionallly to prevent sticking or burning.)
3. Add potatoes and stock.
4. Bring to boil and simmer for at least 30 minutes unti soft.
5. Cool (This is very important, Mother didn't leave the chicken soup to cool once, the lid of the liquidiser broke and she got burnt.)
6. Liquidise until fairly smooth.
7. Serve hot.

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 12th May 2001.