Leek and Potato Soup

Method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crè Fraîhe, heat through and serve.

Ingredients

150ml/5fl Oz
Vegetable Stock 1.2 Litres/2 Pints
Medium Leeks.sliced 2
Potatoes. Cubed 225g/8oz
Onion Sliced 1
Vegetable Oil 1 Tbsp
Salt And Freshly Ground Black Pepper

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Advertising
Taste Blog

The poor dandelion gets a lot of bad press. Theyre either ruining someones lawn or sprouting up through gaps in paths. But to those foodies in the know, dandelions are a blessing in disguise. The yo... keep reading

Accompaniment

Nederburg Winemasters Reserve Sauvignon Blanc 2009

The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours