4 large leeks
2 med. Potatoes, peeled and sliced
1 med. Onion, chopped small
1 1/2 pints light chicken stock (or water)
1/2 pint milk
2 oz. Butter
2 tablespoons cream (or top of the milk)
1 1/2 teaspoons fresh snipped chives (or chopped parsley)
Salt and Black Pepper
Trim off tops and roots of leeks, discard tough outer layer. Split
lengthways and chop finely, wash and drain.
In a large sauce pan, gently melt butter,
add the leeks, potato's and onion. Stir around to coat well in the butter.
Season with salt and pepper. Cover pan and let vegetables sweat over very
low heat for around 15 minutes.
Then add stock and milk, bring to simmer
and leave simmering gently for further 20 mins. or until vegs. are soft.
Then either liquidize or blend to a puree.
Reheat gently, check seasoning as required. Stir in Chives (or Parsley)
Add swirl of cream just before serving.
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