Wednesday, June 26, 2013
Soup Series, 6: Pamela Freeman's classically simple potato and leek soup
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.