Sunday, 13 May 2007

Leek and potato soup

2 kg potatoes (ones suitable for purees and soups. eg. Victoria) peeled and chopped
4 medium sized leeks, cleaned and sliced finely
2 tablespoons butter
1 and a half litres of chicken stock
Salt and Pepper to taste

Fry the leeks in butter until softened. Add the potatoes, stir around to coat. Pour in the chicken stock and cook at a slow boil until potatoes are completely soft. Puree and serve

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