Chunky leek and potato soup

Courtesy of Nick Nairn via A simple and delicious soup that makes a light meal with bread and some cheese.

3-4 potatoes
3-4 leeks
3-4 carrots (optional)
50 g butter
1 litre vegetable stock (can be made from bouillon powder)
100 ml cream
salt and pepper

Peel and dice the potatoes and the carrots if using. Thoroughly clean the leeks and slice, including some of the green part. Melt the butter in a large pan and saute the veg for 3-4 minutes. Then add the stock, season, cover, and simmer for 15-20 minutes until the vegetables are soft. Stir in the cream, taste and adjust seasoning, and serve.

Note: if the carrot version is liquidised, it becomes potage bonne femme.

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