Shared by chris
Grilled chicken, roasted red peppers, zucchini and goat cheese wrapped in a ciabatta baguette? Yep. Just did, and it's awesome!
Rating
Difficult
Health Conscious
Preparation Time 50 minutes
Allergens Soy
Cuisine English

Leek & Potato Soup

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Description

A lovely must-try batch of Welsh originated Leek & Tattie soup, perfect for cold winter days

Ingredients

  • 50g butter
  • 2 leeks, chopped
  • 1 small onion, finely chopped
  • 350g potatoes, chopped
  • 900ml chicken or vegetable stock
  • salt and ground black pepper
  • fresh parsley, finely chopped to garnish
  • warm crusty bread, to serve

Instructions

1. Heat 25g of the butter in a large stock pan over low heat. Add the leeks and onion and cook, stirring occasionally for about 7 minutes until softened but not coloured.
2. Add the chopped potatoes to the pan and cook, stirring occasionally for 2-3 minutes. Add the stock and bring to the boil. Lower the heat, cover the pan with a tight-fitting lid and simmer gently for 30-35 minutes until all vegetable are tender.
3. Season to taste with salt and pepper, remove the pan from the eat and stir in the remaining butter until completely melted. Ladle into soup bowls and serve with crusty warm buttered bread.

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