February 10, 2012

Leek and Potato Soup

2lb potatoes
1 – 2 carrots
2 large leeks

1oz butter – for cooking the vegetables
1 ½ pints chicken stock
1 bay leaf
¼ pint milk
Salt and pepper
Sprinkle of mace


Chop the vegetables.

  Melt the butter.

Add the chopped vegetables and cook for about 10 minutes.

  Add the chicken stock (enough to cover the vegetables), the bay leaf, the salt and pepper and the sprinkle of mace.

Cook until all the vegetables are soft.  Take out the bay leaf.  
Blend until all the vegetables are smooth.  
If the soup is too thick for your liking, add more chicken stock and cook for a few minutes longer.    
Add the milk and cook for a further 5 minutes. 

To freeze:
Do not add the milk.  When re-heating, add the milk and cook through.  

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