- Prep Time:
- Cook Time:
- We Suggest:
4 large leeks
1 medium onion, chopped small
2 medium potatoes, peeled and diced
850ml vegetable stock
275 ml milk
salt and freshly milled black pepper
2 tablespoons cream or crème fraiche
11/2 tablespoons snipped fresh chives or chopped fresh parsley
- Trim the leeks and discard the tough outer layer. Split them in half lengthways and slice finely. Wash thoroughly and drain well.
- In a large, thick-based saucepan, gently melt butter, then add leeks, onions and potatoes and stir well with a wooden spoon Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
- Add stock and milk. Cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft
- Leave the soup to cool before blending to a purée. Teturn the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.