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Cream of Leek and Potato Soup

ingredients

4 medium sized leeks, sliced and thoroughly washed
1 small onion, skinned and sliced
3 medium sized potatoes, peeled and sliced
2 tbsp (1 oz) 25 g butter
1.1 litre (2 pt) white stock (vegetable stock)
salt and pepper
3 tbsp (45 ml) cream

method

1. Lightly fry the vegetables in the butter for about 5 minutes, until soft but not coloured. Add the stock, cover and simmer for about 45 minutes until the vegetables are cooked.

2. Sieve the soup or puree it in an electric blender and return it to the pan.

3. Re-heat, re-season if necessary and stir in the cream just before serving.

What did you think?

48 people have helped to review this recipe. Thankyou!

Soo easy to make and tastes wonderful.
posted by Andrea Howell @ 03:01PM, 1/23/09
This has got to be one of the most tastiest soups i've ever made aswell as the easiest. My son is not really a soup lover but really enjoyed this one. He's three years old.
So easy to make!
posted by Helen @ 11:52AM, 9/02/09
I'm Helen and im 13 years old and this is so easy to make. I did it single handedly in less than 20 minutes. I havnt tasted it yet as its stilll cooking but it smells delicious so im sure my mouth will be impressed too!
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