Leek & Potato Soup with Chives
Lee Streeton's mother would make this soup when things were a little
tough, Lee says "As its a wholesome food, served with bread, she would
always make plenty of it – it would always seem better on the 3rd day
after the flavours had had a chance to develop."
SERVES 4
Ingredients
100g Charlotte potatoes, peeled and halved
1 leek, roughly chopped (white and green separated)
80g butter
1 bay leaf
1.5 litre of vegetable stock
Freshly picked and chopped chives
Seasoning (salt & pepper)
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Method
- Heat a pan to a medium heat, add the butter and the potatoes and slowly
cook with no colour for about 10 minutes
- Season to taste with salt and pepper
- When the potatoes are half cooked, add the white of the leeks and
the bayleaf, cook slowly over a low heat
- When tender, add the green of the leek and
add the vegetable stock. Bring to the boil and simmer for another 10 minutes,
until the leeks and potatoes are cooked
- Check the seasoning. Add the chopped chives and serve immediately