Recipes - Potato Leek Soup

This is a hearty and healthy soup; it makes a great starter to most any meal. Alternatively, it can be eaten as a meal with a loaf of good bread, or on its own.

4 large potatoes2 or 3 leeks, washed and chopped
2 onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 bay leaf
4 cups chicken stock or broth (see Chicken Stock recipe, canned chicken broth from the grocers is fine.)
1/2 cup heavy cream (use skimmed or part skimmed milk for a lower fat version) 2 tablespoons butter (use olive oil for low fat)
2 tablespoons chopped flat leaf parsley (2 teaspoons if using dried)
salt and pepper (to taste)
1/2 cup of spring onions (optional)

Melt the butter or heat the oil over medium heat in a large saucepan, add the leeks, onion, and garlic sauté until onions begin to turn golden brown, add the bay leaf and garlic sauté for about 2 minutes add the potatoes and parsley, cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth (you can use canned if you chose not to make your own), salt and pepper. Gently stir in the cream or milk. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Allow the soup to cool for at least 20 minutes (you can put it in the refrigerator to expedite this process). Transfer the mixture to a blender or food processor in batches and puree until smooth.

Reheat the soup. You can swirl a little cream in before serving, this makes for a nice presentation.