Potato and leek soup

Name: Potato and leek soup
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml fresh chillies 573; 15.00 ml butter; 1.00 onion finely chopped; 4.00 leeks trimmed, washed well; 2.00 celery stalks finely chopped; 4.00 potatoes peeled and cut into cubes; 1.50 Litres stock powder chicken; 250.00 ml milk low-fat; 0.00 salt and freshly ground black pepper; 0.00 fresh chives chopped; 0.00 parma ham or smoked beef, crispy grilled

4 servings

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By Food24 November 03 2009

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Ingredients (11)

15.00 ml	fresh chillies — 573
15.00 ml	butter
1.00	onion — finely chopped
4.00	leeks — trimmed, washed well
2.00	celery stalks — finely chopped
4.00	potatoes — peeled and cut into cubes
1.50 Litres	stock powder — chicken
250.00 ml	milk — low-fat
0.00	salt and freshly ground black pepper
0.00	fresh chives — chopped
0.00	parma ham — or smoked beef, crispy grilled

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Method:

Heat oil and butter in a large pot. Add onion, leeks, celery and potatoes, stir to coat, cover, reduce heat to very low and sweat vegetables for 15 minutes. Do not allow to brown. (Add 125 ml water if things start to stick.)
Pour in stock and milk, bring to the boil, reduce heat and simmer, covered, for 20 to 30 minutes.
Liquidise in a blender until smooth, season well and serve with chopped chives and crumbled grilled beef or Parma ham.