Leek and Potato Soup

Ingredients

• Leeks, white and pale green parts250 g
• Potatoes, peeled and diced350 g
• Vegetable stock650 ml
• Butter20 g
• Milk100 ml
• Salt1 g

Method

1. Split leeks lengthwise and rinse between layers to remove grit; slice thinly.
2. Melt butter over medium-low heat; soften leeks for 7 minutes without browning.
3. Add potatoes and stock and simmer 18–20 minutes until potatoes crush easily.
4. Take off heat and mash or blend carefully; add milk and salt and reheat gently until steaming.

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