147.Leek and Potato Soup - vegetarian lifestyle recipe book


To serve four

1 pint / 600ml stock

4 oz / 100g well chopped onions

4 oz / 100g leeks cut into rings

8 oz / 225g potatoes, chopped

1 tablespoon olive oil

salt to taste

fresh ground black pepper to taste

  • Cook the onions and leeks slowly in the oil for ten minutes.
  • Add the rest of the ingredients and the stock.
  • Bring to the boil and simmer gently for 40 minutes.
  • Allow to cool slightly and then liquidise.
  • Bring back to the boil before serving
  • Garnish with chopped chives.

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