Leek and potato soup.
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Ingredients:
4 leeks, trimmed, sliced and carefully washed.
4 medium potatoes, peeled and chopped small.
2 tablespoons olive oil.
About 1 litre stock.
3 tablespoons double cream.
Salt and pepper.
Method:
Push the rings of leek apart when washing them and drain well.
Saute the leeks and potatoes until softening.
Cover with stock and simmer until cooked.
Blend the mix with the cream, adjust seasoning and serve immediately or cool for freezing in portions.
roast
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