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Leek and Potato Soup

ingredients

serves 4-6
2 medium leeks, cleaned
1 small onion, skinned and finely chopped
2 tbsp (25 g) 1 oz butter
350 g (12 oz) potatoes, peeled and finely sliced
1 pint (600 ml) chicken stock
1 level tsp (5 ml) salt
freshly ground pepper
1 blade of mace
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (30 ml) snipped fresh chives or finely chopped Watercress (salad cress) to garnish

method

1. Finely chop the white part of the leeks.

2. Melt the butter gently in a saucepan, add the leeks and onion and fry without browning for 7 - 10 minutes. Add the potatoes to the pan with the stock, salt and pepper and mace.

3. Bring to the boil, lower heat and cover pan. Simmer very gently for 20-30 minutes, or until the vegetables are tender.

4. Rub the soup through a fine sieve or puree in a blender.

5. Chill thoroughly. Just before serving stir in the fresh cream. Transfer to individual soup bowls and serve sprinkled with chives or watercress.

What did you think?

22 people have helped to review this recipe. Thankyou!

Leek & Potato
posted by Tina @ 08:18AM, 9/13/08
Excellent
Leek & Potato Soup
posted by Alan Bagshaw @ 02:24PM, 1/28/09
I didn't use the Mace, cream or the garnish.

Served hot-delicious
Leek & Potato
posted by Alan bagshaw @ 03:19AM, 1/29/09
I didn't use mace cram or garnish.

Served hot - delicious
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