Leek and Potato Soup

What You Need

1. 3-4 Leeks
2. 1 White onion
3. 40g Butter
4. 5 medium potatoes
5. 600ml vegetable stock 
6. 300ml semi skimmed milk
7.  
8. 1 bay leaf (optional)
9. Pinch of salt & pepper

How To Do It

1. Cut the ends off the leeks and peel off the outer layer. Wipe the leek clean then slice them.
2. Peel and slice the onion
3. Peel and cut the potatoes.  Cut into quarters then cut into large chunks
4. Heat the butter in a large saucepan over a low heat
5. Add the leeks and the onion and cook for about 8mins until softening
6. Add the potatoes to the pan and then stir in the Vegetable stock
7. Add the bay leaf, salt & pepper.
8. Bring to the boil the cover with a lid and then turn the heat down to a simmer and cook for about 20mins.
9. Turn out the heat and allow to cool slightly.
10. With a hand blender or potato masher, blend the soup to a thick consistency 
11. Add the milk stiring in well.
12. Re-heat gently until it just starts to bubble.  Do Not let it boil.
13. Serve into warmed bowls

Tips & Suggestions

Serve with crusty rolls or bread

Add a garnish of parsley

Best eaten on the day of making.