Friday, 21 March 2014

Leek and Potato Soup

4 - 6 leeks
2 small onions
4-6 medium potatoes
1.5 pints chicken stock
salt & pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
Chop up the onions and saute in a little oil.  Slice the leeks into 1/2 inch pieces and add to onions.  Peel and thinly slice potatoes.  Put all three in a large pan and cover with the chick stock.  Add the herbs and seasoning. Boil for about ten minutes (bit longer if potatoes need it). 
Pour into a blender to reduce the chunky bits. 
You can add milk (or creme fraiche) to make it thicker but I just served it as it was.

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