This is one of my most favourite soups. Rich and Creamy and full of flavour. Nothing better to warm you through on a chilly night.
Trim, wash and slice the leeks into 2cm roundels.
Peel and chop the potatoes into 2cm dice.
In a large saucepan, add the butter and allow to melt. Add the leeks and potatoes. Stir the veg to coat in the butter, add the salt, pepper and tabasco. Put a lid on the saucepan and allow to simmer over a low heat for 5 minutes.
Remove the saucepan lid and add the stock and bouquet garni. Replace the lid and allow to simmer for a further 60 minutes.
Remove the bouquet garni from the soup. Using a liquidiser, blitz the contents of the saucepan and transfer the soup to a clean pan. Add the milk and stir to combine. Serve immediately.
Serving accompaniment suggestions: Fresh Crusty Bread and/or Herbed Croutons.
Ingredients
Directions
Trim, wash and slice the leeks into 2cm roundels.
Peel and chop the potatoes into 2cm dice.
In a large saucepan, add the butter and allow to melt. Add the leeks and potatoes. Stir the veg to coat in the butter, add the salt, pepper and tabasco. Put a lid on the saucepan and allow to simmer over a low heat for 5 minutes.
Remove the saucepan lid and add the stock and bouquet garni. Replace the lid and allow to simmer for a further 60 minutes.
Remove the bouquet garni from the soup. Using a liquidiser, blitz the contents of the saucepan and transfer the soup to a clean pan. Add the milk and stir to combine. Serve immediately.
Serving accompaniment suggestions: Fresh Crusty Bread and/or Herbed Croutons.