Potato and Leek Soup
This tasty all time favourite is easy, nutritious and economical. It can be made well in advance and freezes well. It can be dressed up as a very elegant first course, or served as a hearty meal with fresh crusty bread. Garnish with parsley, cream and croutons if bread is not served.
2 bunches of leeks (for 6-8 people as a first course)
6 large potatoes
butter - enough to saute leeks
1,2 lt milk
Wash the leeks thoroughly and slice into rings.
Saute leeks in butter until soft.
Slice potatoes in thin slices and add to the leeks. Add just enough water to cover the potatoes. Boil until soft.
Blend in a jug blender and add the milk to get the right consistency.
Put blended mixture into a pot and slowly bring to the boil.
Add salt, pepper and a touch of nutmeg to taste.
Serve with chopped parsley, cream and croutons