Leek and Potato Soup
Serves 4
8 Leeks
4 Potatoes
1200ml (2 pints) Hot Water or Vegetable Stock
75ml (3 fl oz) Sour Cream
2 tbsp Butter
2 tbsp Flour
Chopped Chives
Salt and Black Pepper
Slice the white parts of the leeks.
Peel and chop the potatoes.
Melt butter in large frying pan, sauté the leeks until tender, do not allow them to brown.
Remove pan from heat.
Sprinkle flour over leeks, and return pan to low heat.
Cook several minutes, stirring constantly, until flour is well blended.
Remove from heat.
Add hot water or stock, a little at a time, stirring constantly until blended.
Season to taste.
Add the potatoes, and simmer cook, partially covered for 20 minutes or until potatoes are tender.
Remove and puree in until smooth.
Stir in sour cream and serve.
Garnish with finely chopped chives.
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