Potatoes give this soup the thick texture and leeks give it the wonderful sweet taste; together we have my favourite soup.
1/2 an onion, diced
1 large potato, diced
2 chicken stock cubes
1 2/3 cups (420ml) milk
1 2/3 cups (420ml) water
1 pinch salt and pepper, to taste
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Directions Preparation:30min › Cook:15min › Extra time:45min › Ready in:1hour30min
In a saucepan sauté the onion in butter over low heat.
Cut the ends off the leeks and slice into small rings then put them in with the onions. Keep on low heat and cover with a lid so they can sweat.
Add potato, chicken stock, milk, salt and lots of pepper. Keep on a low heat with lid on for 15 minutes; check and stir occasionally.
Transfer into a large bowl sieve out water and milk put to one side. Blend the leeks, potatoes, onion, etc. Add the water and milk back to the mixture and blend. You may need to add more milk and water until you get the texture you want.
Taste and season with more salt and pepper if desired. Transfer back to saucepan to warm. Eat with crusty bread and heaps of butter.