Leek and potato soup

Leek and potato soup

Potage bonne femme

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
30g butter, plus extra
2 leeks, finely sliced, (white part only)
freshly ground black pepper
2 potatoes, diced
750ml chicken stock
250ml milk, warmed
salt
croutons, to garnish
or parsley, chopped, to garnish

Method

  1. Melt butter in a heavy saucepan, add leeks and cook over low heat until soft but not brown. Season with a little salt and pepper, then add potatoes. Stir in chicken stock.
  2. Cover and simmer gently for about 30 minutes or until potato is tender. Blend in hot milk and a little extra butter. Adjust seasoning. Serve hot garnished with croûtons or chopped parsley.

Variation

  • Potage parmentier: Follow recipe above, or use any left over, then sieve or purée in blender or food processor fitted with a steel blade (this should be done a few cupfuls at a time). Reheat and serve hot, sprinkled with parsley or croûtons.
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