Leek and Potato Soup (Marguerite Patten)
4 md Leeks, well washed 3 md Potatoes, peeled 1 md Onion, peeled 1 oz Margarine 30 fl Chicken stock or water
Ingredients
- 4medium leeks, well washed
- 3medium potatoes, peeled
- 1medium onion, peeled
- 1ozmargarine
- 30fl chicken stock or water
Directions
- 1
4 md Leeks, well washed 3 md Potatoes, peeled 1 md Onion, peeled 1 oz Margarine 30 fl Chicken stock or water Salt and black pepper
- 2
Use a little of the tender green part ofthe leeks
- 3
Melt the margarine in a large saucepan, add the vegetables and toss in the margarine for 5 minutes then pour the stock or water into the sau
- 4
Add a little seasoning
- 5
Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh ilavour ofthe
- 6
Sieve or liquidise and reheat
- 7
Top with the yoghurt or cream
- 8
Variations Cnrried Leek and Potato Soup Blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup above and simmer for a few