Ingredients
55g Butter 2oz
1 Medium Onion
3 Leeks
225g potatoes 8oz
850ml Chicken Stock 1.5pints
Spices: salt, pepper, cayenne, cumin
Preparation
Slice the leeks, chop the onion, and cut the potatoe(s) into 2cm (3/4") cubes. Melt butter, over medium heat, in saucepan large enough to contain all of your ingredients. Add leeks, onion and potatoe(s) and saute gently fo 5+/- miutes, until soft but not brown. Pour in the stock and bring to boil, then reduce heat, cover and simmer for 15 minutes. Transfer mixture to blender and process until smooth. This may have to be done in portions. Return to rinsed out saucepan. Heat the soup, season with spices to suit your taste and serve. You can also choose to garnish with chopped chives and a swirl of cream if you’re feeling artistic.
