Potato and Leek soup
Ingredients
50 g butter
300g desiree potatoes chopped
2 leeks finley sliced
1 Litre of hot stock ( vegetable )
1 sprig of thyme
3 bay leaf
salt and pepper to taste
Method
Melt butter in a heavy based saucepan over low heat, when butter starts to foam, add leeks cook for a few minutes then add potato. Cook until softened and flavours released add hot stock and herbs. Simmer for 20 to 30 minutes then Blend until smooth.
Serve with crusty Rye bread.
Bon Appetite
Mindy
Mindy Belle 