Leek, Onion & Potato Soup

Serves 4-6
Calories: kcal/serving

Delia, "Complete Cookery Course", pg 97

Ingredients

4 large leeks
2 medium potatoes, peeled & diced
1 medium onion, chopped small
1½ pints light chicken stock
½ pint milk
1 oz butter
2 tblsp sunflower oil
chopped chives to serve
 

Method

  1. Split the leeks in half lengthways and slice finely.  Wash well.

  2. Melt the butter & oil, add the leeks, potato and onion and stir to coat.   Season and let the vegetables sweat over a very low heat for about 15 mins.

  3. Add the stock and milk, bring to simmering point and simmer gently for a further 20 mins or until the vegetables are soft.

  4. Liquidise, and taste to check seasoning.

  5. Serve with chopped chives.

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