A good, traditional soup, perfect for the winter evenings.
2 large leeks, finely sliced
1 onion roughly chopped
250g potatoes, peeled and roughly chopped
750ml vegetable or chicken stock
Salt and pepper
Melt the butter in a large saucepan, add the leeks, potatoes and onion. Stir well so they are covered in butter. Cook over a low heat for aboutr 15 minutes, until the vegetables are soft, stirring them constantly to stop them becoming brown. Add the vegetable or chicken stock and milk. Bring to the boil, then turn down the heat and simmer gently for approx. 20 – 30 minutes until all the vegetables are tender. Season to taste. The soup can be served like this or blended if you prefer a smoother texture.
Add chilli flakes for a little kick. Garnish with chives or flat leaf parsley.
Other ideas for leeks…
- Cheesy leeks make a delicious accompaniment to any meal – lightly fry sliced leeks in butter, add single cream and grated parmesan
- Leeks are great in a quiche
- Put a twist on pasta carbonara by adding cooked sliced leeks