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Ingredients
| salted butter: 2 Tbl |
| leeks: 2 whole leeks |
| onions: 1 |
| russet potatoes: 12 oz |
| chicken stock: 4 cups |
| salt |
| black pepper |
Leek and Potato Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
- Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes. Add the potatoes.
- Add stock and bring to the boil, simmer for 30-40 minutes.
- Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
- Will keep for 2-3 days in the fridge, and freezes well.