2
LEEK AND POTATO SOUP
Ingredients:
75g leeks
75g potatoes
1 stock cube
400ml water
Salt and pepper
Method:
1. Process the leeks and potatoes for 2 seconds and transfer to a large pan.
2. Add the water and stock cubes. Bring to the boil, stirring. Reduce the heat and cover
the pan. Simmer for 20 minutes.
3. Remove from the heat and cool for 30 minutes. Process till smooth.
4. Bring to serving temperature (don’t let it boil) and adjust the seasoning. Serve with
bread.
Note: For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of
butter to the pan before heating. Cool the soup instead of re-heating it, and whisk in 75ml
of cream before serving it cold.
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