Potato, Leek And Onion Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 4 large leeks
• 2 medium potatoes, peeled and sliced
• 1 medium onion, chopped finely
• 30 fluid ounces low-fat chicken broth
• 10 fluid ounces milk
• 2 ounces butter
• 2 tablespoons table cream
• 1 1/2 teaspoons fresh snipped chives (or chopped parsley)
• salt
• black pepper

Recipe

• 1 trim off tops and roots of leeks, discard tough outer layer.
• 2 split lengthways and chop finely, wash and drain.
• 3 in a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
• 4 stir to coat the veggies well in the butter.
• 5 season with salt and pepper.
• 6 cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
• 7 then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
• 8 then either liquidize or puree in a food processor or blender.
• 9 return to pan and reheat gently, check seasoning as required.
• 10 stir in chives (or parsley).
• 11 add a swirl of cream just before serving.