Wednesday, June 26, 2013

Soup Series, 6: Pamela Freeman's classically simple potato and leek soup

Take about four large potatoes to each leek.

Slice leeks finely and sweat down in a little olive oil in the same pot you are going to make the soup in.

When leeks are soft, add peeled diced potatoes and chicken stock to cover generously. I make my own stock usually but you can use commercial stock. If you use home-made stock, add pepper and salt to taste.

Simmer until potatoes are very soft then blend - I use a stick blender. That's it!  If you like dairy, you can add cream at the very end.  One leek makes enough for four.

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