Cream of Potato and Leek Soup 

Rating: (20 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A modern version of a traditional favourite.

Ingredients:

2 leeks

20 g unsalted butter

1 large potato, peeled and diced

3 cup water

1 cup light evaporated milk

1/4 cup fresh parsley, chopped

1 tsp cracked black pepper, or to taste

Directions:

Thinly slice leeks and wash thoroughly.

Melt the butter and saute the leeks until softened. Add the potato and water and bring to the boil.

Cover and simmer for 40 minutes or until potatoes are tender. Puree until smooth.

Return to a clean saucepan and stir through milk, parsley and pepper. Reheat without boiling.

Author:

Australian Dairy Corporation

Member Comments: (2)

By: shazz123 - 2011-03-22
I added some spring onions, and garlic with the leek, and an extra small potatoe when I read the above comment - came out yum yum

By: millymouse - 2009-06-08
Very bland, needed doctering up to get flavour