Potato and leek soup

Recipe from: 11/9/1989 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 3
    leeks, washed and sliced
  • 1
    onion, chopped
  • 30
    ml
    melted butter or oil
  • 450
    g
    potatoes, peeled and sliced
  • 3
    Litres
    chicken stock
  • 2
    large carrots, peeled and quartered
  • salt
  • pepper
  • nutmeg
  • 125
    ml
    cream
 

Method

 
Sauté the leeks and onion in butter or oil until soft. Add the potatoes, chicken stock and carrots. Season to taste with salt and pepper. Cook slowly until the vegetables are soft. Remove the carrots and liquidise the remaining vegetables. Season to taste with nutmeg and add the cream just before serving. Serves 6.
 

Read more on: soup
 

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