Leek and Potato Soup
1large leek
1 medium sized potato, peeled
½ onion, sliced
300ml/ ½ pint chicken or vegetable stock
a little salt and freshly ground pepper
150ml - 300ml/ ¼ - ½ pint milk
1. Trim away the dark green part of the leek. Slice the leek in half lengthways and rinse thoroughly making sure any dirt in between the layers is washed away. Cut the leek into slices.
2. Cut the potato into chunks and put into a pan together with the leek and onion. Add the stock and salt and pepper. Simmer for about 30 minutes until the leek and potato are very soft.
3. Puree the soup in a liquidiser or food processor. Add the milk, taste and add more salt and pepper if needed. Re heat before serving.
You can serve the soup with:
Grated cheese
A dollop of natural yoghurt or sour cream on top
A hot dog or sausage in a bread roll or Cheese scones
