Ingredients:
- 50 gr/ 2 oz/ 1/4 cup butter
- 2 leeks, washed thoroughly and chopped
- 1 small onion, peeled and finely chopped
- 350 gr / 12 oz potatoes, peeled and chopped
- 900 ml / 1 1/2 pints / 3 3/4 cups chicken or vegetable stock
- salt and ground black pepper
Heat 25 gr/ 1 oz / 2 tbsp of the butter in a large pan over a medium heat. Add the leeks and onion and cook gently, for about 7 minutes, until they are softened.
Step Two
Add the potatoes to the pan and cook for about 2-3 minutes , then add the stock and bring to the boil. Cover and simmer for 30-35 minutes, until the potatoes are tender.
Step Three
Season to taste and remove from the pan from the heat. Chop up and stir in the remaining butter. Serve hot, with fresh crusty bread.
ENJOY!!!
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