Of the winter soups, leek and potato is one of the most comforting and familiar – and Darina Allen’s makes the most of seasonal, local veg
Ingredients
50g butter
Butter
Butter
450g potatoes
Potato
, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion
Onion
, cut the same size as the potatoes
450g white parts of leeks
Leeks
, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1½-2pts light chicken
Chicken
or vegetable stock
142ml carton whipping cream
125ml full-fat milk
To finish
the white part of 1 leek
Leeks
a small knob of butter
finely chopped chives
Please see the 2nd Page for Directions
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