Leek and Potato Soup

Ingredients for  4  Servings

• 350g

  Potatoes, peeled and chopped
• 2

  Leeks, washed and chopped
• 1

  Small onion, peeled and finely chopped
• 900ml

  Vegetable stock
• 50g

  Butter
• -

  Salt and freshly ground black pepper
• To Garnish

• -

  Fresh parsley, chopped

Approximate Times

• Preparation :

  Less than 10 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat 25g of the butter in a large pan over a medium heat. Add the leeks and onion and cook gently, stirring occasionally, for about 7 minutes or until they are softened but not browned.
2. Add the potatoes to the pan and cook for about 2-3 minutes, then add the stock and bring to the boil. Cover and simmer for 30-35 minutes.
3. Season to taste and remove the pan from the heat. Dice and stir in the remaining butter. Garnish with the chopped parsley and serve hot.