Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Leek and Potato Soup

4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water

Salt and black pepper
Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces. Use a little of the tender green part of the leeks. Melt the margarine in a large saucepan, add the vegetables and toss in the margarine for 5 minutes then pour the stock or water into the saucepan. Add a little seasoning. Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh ilavour of the leeks. Sieve or liquidise and reheat. Top with the yoghurt or cream.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.