Leek & potato soup
Ingredients
9
Steps
3
Serves
4
Cook Time
60-70 Min
Ingredients
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Melt the butter in a large saucepan, add the leeks and sweat gently for 5 minutes, stirring frequently.
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Add the potatoes, stock, rosemary and milk. Bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes until the vegetables are tender. Remove from the heat.
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Cool for 10 minutes. Discard the rosemary, then pour into a blender or food processor, and purée until smooth. Return to a clean pan, and stir in the parsley and crème fraîche. Season to taste. Reheat gently and serve.