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Creamy Potato and Leek Soup




Source of Recipe


blue book






Recipe Introduction


Make with veggie stock for vegetarian option. Omit cream and replace butter for vegan. Serves 4





List of Ingredients



• 2 tbsp butter
  
• 2 leeks, sliced
  
• 600g (3 medium) potatoes peeled and sliced
  
• 4 cups (1 litre) chicken stock (see above)
  
• 2 tbs cream (optional)
  
• chopped parsley
  






Instructions



1. Melt butter, add leeks. Cover and cook on low heat for 10-15 minutes until soft, stirring occasionally.
   
2. Add potatoes and stock. Cover and simmer until tender. Puree.
   
3. Return to saucepan and reheat. Stir in cream, season with white pepper. Sprinkle with parsley and serve hot or chilled.