Leek and Potato Soup Recipe

Serves 2 (comfortably)

Ingredients:

1 or 2 leeks approx 150 g

1 small to medium potato approx 100 g

chicken stock or water 1/2 pint or 1/4 litre

1/4 pint milk or 1/4 pint of water

15g or 1/2 ounce of Butter

Salt and Pepper (optional)

The first step of the recipe is to wash the leeks and potato thoroughly, to clean them and remove any dirt. After washing the vegetables, peel the potato and dice it up into small chunks (approx 1 cm) The leeks should also be cut into thin strips around 1/2 cm wide. You should be very careful if you are using a knife to cut the vegetables, use a chopping board and ensure that you are always cutting away from your body.

After preparing the vegetables, place a saucepan on a low heat and melt thebutter. When it has melted add the leek and potato to soften them and season with salt and pepper according to your own preferences. Stir the vegetables around inside the saucepan to coat them in the melted butter. Put a lid on the saucepan and keep them at this low temperature for 8 minutes, to allow the flavours to blend and the vegetables to soften. Ensure the vegetables are not burning at the bottom of the pan, if they are turn down the heat. 

Add the chicken stock or water and increase the temperature to bring it to the boil, and then simmer gently for around 10 minutes until the vegetables are soft. After this, put the soup into a blender for 30 seconds to break the vegetable down into smaller pieces. Then add 1/4 pint of milk if you used water earlier, or 1/4 pint of water if you used chicken stock and simmer gently whilst stiring. Add further seasoning if required.

Congratulations, you have finished the leek and potato soup recipe. Serve in warm bowls accompanied with bread to dip into the soup, or however you like!