Ingredients- 40 g Butter
- 675 g Leeks, sliced
- 350 g Potatoes, diced
- 300 ml Chicken stock (or vegetable for vegetarian version)
- 600 ml Milk
- Celery salt, black pepper
- Grated nutmeg
- 150 ml Fresh double cream
- Croutons and grated carrot to serve
Directions- Melt butter in a large pan. Add leeks and potatoes.
- Cook for 5 mns without browning.
- Add stock and milk, bring to the boil. Season
- Simmer for about 25 mns or until vegetables are cooked.
- Cool slightly before liquidising.
- Warm soup up before serving, stir in the cream.
- Serve with croutons and some finely grated carrot.
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