1 October 2012
ewfood
Leek & Potato Soup

Ingredients
Preparation
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Fry onion in the butter or oil, but don’t over cook or let them discolour
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Thinly slice the potatoes and add to the onion
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Add the stock and seasoning and simmer gently for 1 ¼ hours
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Add the finely shredded leek to the pan and simmer for a further 10 minutes
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Make sure that any large potatoes are broken down
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Just before serving add the milk and reheat slowly, again check the seasoning and add the chopped parsley
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