Leek Potato Soup

from
1 tablespoon olive oil
2 cups potatoes, peeled and chopped
3 large leeks, white and light green part only

1,5 litres vegetable stock
salt to taste

splash of cream
nutmeg to taste

Serves 4-6
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Wash the leeks and cut into rings. Heat olive oil in a large pan over medium heat. Add the leeks and fry until softened, about 5 minutes. Stir occasionally.

Add chopped potatoes and vegetable stock. Bring to a boil, then simmer on medium heat until potatoes are cooked and very soft, about 10 minutes. Take off the heat and blend the soup in a food processor until smooth. Transfer soup back into the pan. Stir in a splash of cream and season to taste with salt and freshly grated nutmeg. Serve hot with bread.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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