Leek and potato soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Housecall
Frugal and filling, leek and potato soup is a classic winter warmer. This one can be made in less than 30 minutes.
Method
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Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.
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Peel the potatoes and cut into chunks.
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Melt the butter in a pan and gently sauté the onion and garlic.
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Add the leek, potatoes, bay leaf and thyme. Season.
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Cover with the water and bring to the boil.
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Simmer for 12 minutes until the potatoes and leeks are tender.
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Remove the bay leaf.
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Just before serving add the milk and cream and stir over a low heat, check the seasoning.
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Serve in bowls and sprinkle with the chives.
Ingredients
- 2 leeks
- 340g/¾lb potatoes
- 1 onion, chopped
- 1 garlic clove, thinly sliced
- 30g/1oz butter
- 570ml/1 pint water
- 1 bay leaf
- 1 sprig of thyme
- salt and freshly ground black pepper
- 100ml/3½fl oz milk
- 100ml/3½fl oz double cream
- 2 tbsp fresh chives, chopped
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