EASY PEASY LEEK AND POTATO SOUP
- 1 knob of butter
- 1 large leek, chopped
- 4 medium potatoes, peeled and diced
- 900 ml (1½ pints) stock, either chicken or vegetable
- single cream, if desired
Heat butter slowly in pan till melted. Add chopped leeks and cover, cooking slowly for about 5 minutes.
Add potatoes and cover, cooking slowly for another 5 to 10 minutes till soft.
Pour in stock and bring to the boil. Simmer for 10 to 15 minutes.
Mash with potato masher for a chunky soup.
If a creamed soup is preferred simply blend the soup with a hand blender and bring back to piping hot. Add a spoon of single cream to each bowl as served and stir thoroughly.
Recipe tried and tested: Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
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