Yummy potato soup

Recipe from: 6/25/1998 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 4
    leeks, rinsed
  • 1
    onion
  • 15
    ml
    olive or sunflower oil
  • 2
    cubes chicken stock, dissolved in boiling water
  • 750
    ml
    boiling water
  • 10
    ml
    dried mixed herbs
  • 4
    large potatoes, peeled and diced
  • 250
    ml
    milk
 

Method

 
Slice the leeks and onion into rough pieces and chop finely. Heat the oil in a large saucepan and fry the leeks and onion for 1 minute. Add a cup of stock and simmer for another 5 minutes. Add the remaining stock, herbs and potatoes, reduce the heat and simmer slowly for about 20 minutes until the potatoes are soft. Cool slightly and process in a food processor or press through a sieve until smooth. Return to the saucepan and add enough milk to make the soup the required consistency. Reheat over low heat and season if necessary. Spoon into warmed soup plates and garnish with garlic bread cubes. Serves 4.
 

Read more on: starch  |  soup
 

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