Leek
and Potato Soup
A chunky, filling winter
soup. These quantities make a large pan of soup -
they can easily be reduced by half if desired.
Ingredients:
2 tablespoons of
sunflower oil
2 medium leeks, sliced
widthways into thin round slices
2 or 3 cloves of garlic
(optional)
6-8 large potatoes, cut
into chunks (about 2 or 3 cm.)
2 tablespoons of white
flour
1 cup of frozen peas (an
optinal extra)
5 or 6 cups of water
Salt and pepper to taste
Cook the leeks and
garlic, if using, in the sunflower oil for a few
minutes then stir in the flour. Add one cup of
water and stir well to blend. Add the potatoes
and the rest of the water (you may need to adjust
the quantity slightly - make sure all the
vegetables are well covered). Bring to the boil,
stirring occasionally to prevent sticking, and
then turn down to simmer until the potatoes are
just about cooked. Finally, if using, add the
peas and cook for a further few minutes until
tender. Season to taste.
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