With just 6 ingredients, and the majority of the cooking time spent quietly simmering away, this leek & potato soup is easy, tasty, home-cooking at it's best.
Author: Cheryl Meyer, Dish & Delite
2mediumpotatoes,peeled and diced
850mlchicken or vegetable stock
salt and pepper,to season
In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.
Blitz with a stick blender until smooth and enjoy.