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Leek and Potato Soup

Source of Recipe

Angela Lowry


List of Ingredients

2 large leeks
1 medium onion, finely chopped
3 tbsp. GFCF margarine
2 medium potatoes, peeled and cut into ½-inch cubes
3 cups chicken stock
1 cup GFCF 'cream' from dry GFCF milk
Salt and freshly ground black pepper
Chopped chives (optional)


Recipe

Trim the root end of the leeks, then cut off and discard approximately half of the green stems. Slit the leeks several times lengthwise from the stem and rinse well under cold water. Some leeks are rather sandy.

Chop the leeks and cook them with the onion in the margarine. Cook three minutes, stirring. Add the potatoes and stock and bring to a boil.


Simmer about fifteen minutes, or until the potatoes are tender. Add the 'cream' and bring just to a boil.

Season with salt and pepper to taste and serve hot, sprinkled with chopped chives, if desired.