Leek and potato soup
A warming winter soup, which is souper easy to make.
peeled and cut into 3cm chunks
washed and sliced
litres vegetable or chicken stock
salt and freshly ground black pepper
Melt the butter in a large saucepan and gently sauté the leeks for 4 to 5 minutes until softened.
Add the potatoes to the pan, then stir in the stock and bring to the boil over a high heat.
Once the stock boils, reduce the heat and simmer, covered, for 20 minutes until the potatoes are very tender and beginning to fall apart.
Remove from the heat allow to cool slightly then purée in a liquidizer or food processor or with a stick blender until smooth. Season to taste.
Return to the pan heat gently for about 5 minutes until piping hot.
Pour into serving dishes, spoon a swirl of cream on top if desired and sprinkle with a little black pepper .
Freeze: for up to 6 months.
Recipe by recipesmadeeasy.co.uk