Leek, onion and potato soup
Originally by Delia Smith – a super easy, tasty meal that you can make with Farm produce.
Ingredients:
- 4 large leeks
- 1 medium onion, chopped small
- 2 medium potatoes, peeled and diced
- 50g butter
- 750ml vegetable stock
- 275ml milk
- Salt and pepper
- To serve: 2 tbspn chopped chives
Method
- Trim the tough parts off the leeks, split them in half and slice into rounds. Wash these very well to remove any soil or grit.
- In a large saucepan, gently melt the butter. Add the leeks, onion, and potatoes, stirring them to get a good coating of butter. Season with salt and pepper, then cover. Leave over a very low heat to sweat for 15 minutes.
- Add the stock and milk and simmer, covered, for about 20 minutes until the vegetables are soft.
- Blend the soup. Either freeze now, or return to the saucepan to reheat and serve with a sprinkling of green chives.