Leek & potato soup

Yield: 1 Servings

Measure Ingredient
2 \N Leeks (sliced white parts on
½ ounce Butter
6⅛ ounce Potatoes (1 large or 2 mediu
\N \N salt & pepper

Recipe by: Norma D. Hosken

¾ pints stock

1. Fry leeks until golden.

2. Put potatoes, leeks, stock and seasoning in a pot, and simmer for ½ hour.

3. When cooked sieve or mash, and then season to taste using plenty of pepper.

Difficulty : easy. Precision : measure ingredients.

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