Ingredients
- 1 ounce butter
- 1 onion finely chopped
- 1 garlic clove, crushed
- 1 1/4 pounds leeks, cleaned well and chopped
- 7 ounces floury potatoes, peeled and sliced
- 2 1/4 pints hot vegetable stock
- Creme fraiche and chopped chives to garnish
How to Make
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Step 1: Melt the butter in a pan over gentle heat, and cook the onion for 10 - 15 minutes until soft. Add the garlic and cook for a further 1 minute. Add the leeks and cook for 5 - 10 minutes until softened. Add the potatoes and toss with the leeks.
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Step 2: Pour in the hot stock and bring to the boil. Simmer the soup for 20 minutes until the potatoes are tender. Cool a little and then puree in a food processor.
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Step 3: Reheat before serving, garnish with creme fraiche and chives.
We hope you enjoy this recipe!
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