Leek and Potato Soup
Serves: 4
  • 25g butter
  • 1 tablespoon oil
  • 2 large leeks, Halved lengthways and sliced
  • 1 large potato, peeled and chopped
  • ½ litre full fat milk
  • ½ litre chicken stock or vegetable stock
  • Cream
  • Bread for serving
  1. In a medium to large saucepan place the butter, oil, leeks and 1 tablespoon of water. Cover with the lid and cook for 5 minutes, giving a stir every now and then.
  2. Add the remaining ingredients except for the cream, bring to the boil and then simmer for about 25 minutes or until all the vegetables are cooked.
  3. Using a stick blender, blend the soup until you have a smooth texture. Check and adjust seasoning.
  4. Add a dash of cream to the soup if you would like.
  5. Serve with some lovely toasted bread.
Recipe by Recipes of My Art at http://www.recipesofmyart.com/leek-and-potato-soup/