Potato and leek soup

By A. Kadumukasa Kironde II
Posted 


Sunday, May 1 

2016 at 

01:00

Ingredients
2 tablespoon butter or margarine
3 to 4 medium leeks sliced and washed
1 onion finely chopped
3 to 4 potatoes sliced
3 cups chicken stock Pinch of nutmeg
Salta and pepper to taste ½ litre of milk or cream

i) Melt butter in a large saucepan and add the leeks and onions and cook for about 10 minutes over low heat without browning.
ii) Add the potatoes along with the stock and bring to a boil. Cover and simmer for about 20 minutes.
iii) When ready, blend in a food processor to a puree and strain through a sieve over a bowl and season with salt and pepper.
iv) Return to the heat and add the milk and bring to a boil, taste and correct seasoning. This soup is served either cold or hot.