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Potato and leek soup

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 11
Servings 4


  • 15
    olive oil
  • 15
  • 1
    onion, finely chopped
  • 4
    leeks, trimmed, washed well and finely chopped
  • 2
    celery stalks, finely chopped
  • 4
    potatoes, peeled and cut into cubes
  • 1.50
    litres chicken stock made with stock powder or cubes
  • 250
    low-fat milk
  • salt and milled pepper
  • small bunch chives, finely snipped
  • Parma ham or smoked beef, grilled until crispy


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.

Read more on: soup  |  sauté


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