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Instructions |
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1. Cut the potatoes into thick slicecs, Trim and slice leeks
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2. Melt butter in a saucepan. Add leeks and onion and cook gently for 5 minutes without browning. Add potatoes and cook for a further 3 minutes.
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3. Add stock, bring to boil, cover and simmer gently for 20-30 minutes. leave to cool
4. Puree or push through a sieve until smooth. Return to a cleaned pan.
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5. Reheat gently. Stir in the cream and seasoning. Top with chives and serve.
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| Serving
Suggestions |
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For fewer calories, substitute the cream with natural yoghurt
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Originally Submitted
10/4/2012
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