Classic Leek and Potato Soup

A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day.

• Ready In: 1 hr
• Yields: 8 Bowls

Ingredients

• 2  tablespoons butter
• 2  large leeks
• 1  small onion
• 12  ounces potatoes
• 4  cups  chicken stock
•  salt and pepper

Directions

1. Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
2. Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
3. Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
4. Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
5. Will keep for 2-3 days in the fridge, and freezes well.