This soup has proven to be popular with children and adults alike. Its so easy and quick to make and a great way to use up all those leeks.
- 4 large leeks
- 1 medium onion, peeled and chopped small
- 2 medium potatoes
- 50g butter
- 850ml hot veg stock (I use Marigold Swiss veg bouillon powder)
- 275ml milk
- salt and freshly milled black pepper
- to serve, chives or parsley (optional)
- to serve, 2 tbs cream or creme fraiche (optional)
Begin by trimming the leeks, discarding the tough outer layer. Split them in half lengthways and slice them quite finely. Wash thoroughly and drain well.
In a large, thick based saucepan, gently melt the butter, then add the leeks, onion and potatoes, stirring them all around with a wooden spoon so that they are coated in the butter. Season with salt and pepper, then cover and leave the vegatables to sweat over a very low heat for about 15 minutes.
Add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegtables are soft. Then simply blitz the whole lot in a blender until smooth. Return the soup to the saucepan and re-heat gently, checking seasoning to taste. Stir in any optional extra’s before serving. I like mine with just lots of pepper.