LEEK, ONION AND POTATO SOUP
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, chopped small
50g (2oz) butter
850ml (1 1/2 pints) light chicken stock or water
275ml (10 fl oz) milk
salt and pepper
1 1/2 tbsp chives or parsley
2 tbsp cream or top of milk
- Trim off the tops and roots of the leeks and discard the tough outer later. Split them in half length ways and slice them up finely. Wash them thoroughly in two or three changes of water. Drain well.
- In a large thick-based saucepan gently melt the butter, then add the leeks, potatoes and onion, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a low heat for about 15 minutes.
- Add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer very gently for a further 20 minutes or until the vegetables are very soft. If you have the heat too high, the milk may cause it to boil over.
- You can either put the whole lot into a liquidiser and blend to a puree, or else press it through a sieve.
- Return the soup to the saucepan and reheat gently, tasting to check the seasoning, and stirring in the snipped chives and adding a swirl of cream just before serving.