Chunky leek and potato soupby Elaine Johnson |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| knob of butter; 1tbsp olive oil; 2 leeks, trimmed and sliced; 1 onion, finely chopped; 350g potatoes, peeled and cut into cubes; 900ml/ 1 1/2 pints vegetable stock. |
| Recipe Method |
| Heat the butter and oil and cook the leeks and
onion for about 7 minutes until softened but not brown. Add the potatoes and cook for another 3 minutes. Add the stock and bring to the boil. Cover and simmer for 30 minutes. Season well with salt and pepper. |
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