Mindy Belle

Life in the Country

Potato and Leek soup

Potato and leek soup


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

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


Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: