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Ingredient
Leek, Onion and Potato Soup
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Ingredient
3-4
leeks
50 g
butter
850 ml
vegetable or chicken stock
275 ml
whole milk
to taste
Salt
to taste
Ground black pepper
1-2 tbsp
creme fraiche per soup bowl
Cooking instructions
* Step 1
Trim the leeks, discard the tough outer layers.
* Step 2
Slice them finely and wash them in 2-3 changes of water. Drain well.
* Step 3
Melt the butter in a pan over a medium to low heat and add the leeks, potatoes and onion stirring well. Season with salt and pepper. Allow the vegetables to sweat for 15 minutes over a very low heat.
* Step 4
Add the stock and milk and bring to a simmering point. Cover and let the soup simmer gently for 20 minutes, or until the vegetables are soft, don't allow the milk to boil.
* Step 5
Allow to cool slightly then blend into a smooth creamy texture. Return to the heat, check seasoning, add more salt and pepper if needed. Add a tablespoon or two of creme fraiche depending on how creamy you want it.
* Step 6
Sprinkle some chives or parsley on top to garnish when serving.
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