Potato & Leek Soup Recipe - Leeks, Butter, Potatoes, Chicken Stock, Reduced Fat Milk, Nutmeg, Cream, Spring Onions.

Potato & Leek Soup Recipe
Leeks, Butter, Potatoes, Chicken Stock, Reduced Fat Milk, Nutmeg, Cream, Spring Onions.

Ingredients (Serves 4)

4 leeks, trimmed & quartered lengthways
30g butter
3 floury potatoes, chopped (eg Sebago)
3 cups (750ml) chicken or vegetable stock
1 cup (250ml) reduced fat milk
¼ teaspoon ground nutmeg
cream & chopped fresh spring onions, to serve

Method

Wash the leeks thoroughly in cold water to remove any dirt, then cut into small chunks. Heat the butter in a large heavy based pan. Add the leek & cook for 3-4 mins, stirring frequently, until softened. Add the potato and stock. Bring slowly to the boil, then reduce the heat & simmer for 20 mins, or until the vegetables are tender.
Cool the mixture slightly then transfer to a blender or food processor and puree in batches. Return to the pan, stir in the milk & nutmeg and season well with s & p. Reheat gently & serve with garnish.

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