Leek & Potato Soup (Marguerite Patten)
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
well washed |
*
|
| 3 | medium |
potatoes
peeled |
|
| 1 | medium |
onions
peeled |
|
| 1 | ounce |
margarine
|
|
| 30 | ounces |
chicken broth
or water |
|
| 1 | x |
salt and black pepper
|
*
|
| Topping | |||
| 1 | x |
yogurt
or cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
well washed |
*
|
| 3 | medium |
potatoes
peeled |
|
| 1 | medium |
onions
peeled |
|
| 28.9 | ml/g |
margarine
|
|
| 867 | ml/g |
chicken broth
or water |
|
| 1 | x |
salt and black pepper
|
*
|
| Topping | |||
| 1 | x |
yogurt
or cream |
*
|
Directions
Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
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 saucepan.
Add a little seasoning.
Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh flavour of the leeks.
Sieve or liquidise and reheat. Top with the yogurt or cream.
Variations Curried 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 minutes.
If using a small amount of left-over soup adjust the amount of curry paste.
Watercress and Potato Soup Use only 2 small leeks and the leaves and tender stalks from a small bunch of watercress.
Sieve or liquidise and top with freshly chopped watercress leaves.
Cold Leek and Potato Soup Add a little milk or single cream to the cold sieved or liquidised soup plus a small quantity of white wine.
Chill well.
