leek and potato soup

By I_love_cooking

Ingredients

• 2 tbsp butter
• 1 lb leeks, washed, trimmed and finely sliced
• 1 lb potatoes, peeled and chopped into bite sized chunks
• 1 onion, chopped
• 1 litre vegetable stock
• 225 ml milk
• salt, to taste
• black pepper, to taste
• single cream (optional)

Preparation

Step 1

Melt the butter in a large sauce pan.
Add the chopped leeks, potatoes and onion and sautee for 10 minutes over low heat, stirring frequently.

Add the stock and the milk and cook for about 15-20 minutes, until the potatoes are cooked through.

Depending on your preference you can serve the chunky soup as it is, or whiz it with a stick blender until it is smooth.

If you like you can pour a little single cream into each bowl before serving, swirl it around gently with a fork for a pretty pattern.