← All recipes

Leek And Potato Soup (marguerite Patten)

Leek And Potato Soup (marguerite Patten) comes together with Md Leeks Well Washed, Md Potatoes Peeled, Md Onion Peeled, and Margarine. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 3
• 1
• 1 oz

Method (preview)

1. 1

   Cut the leeks, potatoes and onion into small pieces.

2. 2

   Use a little of the tender green part ofthe leeks.

3. 3

   Melt the margarine in a large saucepan, add the vegetables and toss in the margarine for 5 minutes then pour the stock or water into the saucepan.

4. 4

   Add a little seasoning.

5. 5

   Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh ilavour ofthe leeks.

6. 6

   Sieve or liquidise and reheat.

7. 7

   Top with the yoghurt or cream.

8. 8

   Blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup above and simmer for a few minutes.

9. 9

   Use only 2 small leeks and the leaves and tender stalks from a small bunch of watercress.

10. 10

    Sieve or liquidise and top with freshly chopped watercress leaves.

11. 11

    Cold Leek and Potato Soup Add a little milk or single cream to the cold sieved or liquidised soup plus a small quantity of white wine.

12. 12

    Chill well.