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Ingredients
| salted butter: 1 Tbl |
| leeks: 4 whole leeks |
| onions: 1 (chopped) |
| russet potatoes: 4 whole potatoes (sliced) |
| salt: 1 tsp |
| black pepper: 1 dash |
| water: 1 qt (boiling) |
| chicken stock: 4 Tbl |
| 2% milk: 2 cups |
| light whipping cream (fluid): 1 cup |
Mum's Leek and Potato Soup
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- Wash leeks and chop up.
- Melt butter in saucepan and add chopped onions and leeks.
- Fry for 10 minutes, stirring occasionally.
- Add the potatoes, water, stock and salt.
- Bring to the boil and then simmer for 20 minutes.
- When vegetables are tender, put through blender; return to saucepan and re-heat.
- Add milk, cream and pepper.
- Do not re-boil.
- Serve in soup bowls with bread and butter or French stick and butter on the side.