Busters Recipes

Leek & Potato Soup

2 ounces butter
1 onion -- chopped
3 leeks -- sliced
8 ounces potatoes -- peeled and cubed
1 1/2 pints vegetable stock
salt and pepper
~ To Garnish ~
5 ounces single cream -- optional
2 tablespoons fresh chives

Melt the butter in a large saucepan over a medium heat, add the prepared vegetables and saute gently for 2 - 3 minutes until soft but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered, for 15 minutes.

Remove from the heat and liquidize the soup in the saucepan using a hand-held stick blender if you have one. Otherwise, pour into a blender, liquidize until smooth and return to the rinsed-out saucepan.

Heat the soup, season with salt and pepper to taste and serve in warm bowls, swirled with cream, if using, and garnished with chives.