Tuesday, 24 August 2010

Leek & Potato Soup

Leeks are so cheap at the moment and I keep opening the vege bin to discover I still have more to cook!  So I read a few Leek & Potato soup recipes the other day and scrunched them altogether, took out the bacon (seriously - every single Leek & Pot. soup recipe I found online included bacon), and ended up with the following, which I served with a freshly cooked loaf of bread (thank you Edmonds for the whole-grain bread mix - too easy!)

1 large leek
3 medium potatoes
500ml chicken stock (I use Campbells)
pepper (& salt if you think you need it - I found there was plenty from the chicken stock)
1 C milk

Slice the leek into rings about 5mm wide.
Cook the potatoes in the chicken stock until tender.
Meanwhile, fry the leeks in the butter (or evoo if you prefer) until soft.
Don't drain the potatoes!  Use your potato masher and lightly crush them, while still in the stock.
Add the cooked leeks to the potato & stock mixture, season with pepper (again, add salt if it needs it, mine certainly didn't).
Add milk, reheat & serve.

Simple, easy, tasty.  What more could you ask for?

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