1 medium onion, chopped finely
2 medium potatoes, peeled and diced into small pieces
2 oz butter
1.5 pints vegetable stock
0.5 pint milk
salt & pepper
1.5 tbsps chopped chives or parsley
2 tblsps cream or creme fraiche
- In a large, thick based saucepan gently melt the butter. Add the leeks, potatoes and onion, stirring well so that they all get covered by the melted butter. Season with salt and butter. Put the lid on the saucepan and sweat the vegetables over a very gentle heat for about 15 minutes.
- Add the stock and milk, bring to simmering point and simmer gently for 20 minutes until the vegetables are cooked. )Be careful not to have the heat too high or the milk will boil over.)
- Cool the mixture slightly then puree it, either with a hand blender or in a liquidiser or food processor.
- Add garnish to serve
This soup can either be served hot (Leek, potato and onion Soup) or cold (Vichyssoise Soup). Either is delicious.
This recipe originally came from Delia Smith's book on Soup, although I've made it so often I think of it as my recipe.