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.




  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.

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