- 2 large leeks
- 2 medium potatoes peeled and diced (about 1 lb.)
- 1 large onion, chopped small
- ¼ cup butter or margarine
- 4 cups chicken broth or water
- 1 cup milk
- Salt & pepper
- Trim off the tops and roots of the leeks discarding the tough outer layer. Split them in half lengthways and slice finely. Place in a colander and rinse well under running water. Drain.
- Prepare the potatoes and onion while the leeks are draining.
- In a large saucepan gently melt the butter / margarine, add the leeks, potatoes and onion, stirring with a wooden spoon until vegetables are well coated. Season with salt and pepper, cover and let the vegetables sweat over a very low heat for about 15 minutes.
- Add the stock, bring to simmering point, put the lid back on and let the soup simmer gently for a further 15 minutes. Add the milk and continue to simmer for a further 5 minutes or until the vegetables are soft. If you have the heat too high, the milk may cause it to boil over, so keep a watchful eye.
- Remove the saucepan from the heat and purée the mixture with a hand blender or potato masher or by pressing through a sieve. Return it to the heat to make sure it is nice and hot, taste to recheck the seasoning.
- Serve with crusty bread or toast on the side.
Note: This is an easy recipe to stretch by adding an extra potato or two and increasing the broth.
Serves 4 to 6