Mrs Mulvey says that this is quick and easy to make and it tastes really good. She recommends cooling the soup overnight as it seems to taste much better the next day served with thick crusty bread.
Cream of Leek and Potato Soup
Preparation Time: 10 minutes
Cooking Time: 25 minutes
2 teaspoons of butter or spread
2 leeks, sliced finely
2 100g potatoes, peeled and cubed
1 onion, chopped finely
1 teaspoon of dried rosemary or thyme
600ml (1 pint) boiling vegetable stock
300ml (1/2 pint) semi-skimmed milk
Salt and freshly ground black pepper
2 teaspoons snipped fresh chives to garnish (optional)
- Melt the butter or spread in a large saucepan and gently saute the leeks, potatoes and onion for 10 minutes until softened.
- Add the herbs and stock. Cover and leave to simmer for 15 minutes.
- Transfer the soup to a liquidiser or food processor and blend for about 20 seconds, or until smooth.
- Return to the saucepan, stir in the milk and gently heat through, until piping hot. Season to taste with the salt and pepper.