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Walton Road Allotments

Leek, Potato & Onion Soup

Picture
Contributed by Paul Price 
​A lovely, warming dish to eat on a cold winters day and a great way to use up your surplus veg.  It serves 4 - 6.

Ingredients

​4 large leeks
2 medium potatoes
1 medium onion, chopped finely
50g butter
850ml vegetable stock
275ml milk
salt and freshly ground black pepper
To Serve:
2 tablespoons cream or crème fraiche
1 ½ tablespoons snipped fresh chives or parsley.

Method

​Wash the leeks, drain well and slice finely. In a large saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
 
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are tender. Put the whole lot into a blender and blend to a purée.
 
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.
Copyright - Walton Road Allotment Society © 2023
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