Potato and Leek Soup
1 knob Butter
2 Leeks
1 medium Onion; peeled/chopped
2 Cloves garlic; peeled/chopped
2 large Potatoes; peeled/diced
2 cups Chicken stock
1/2 cup thickened cream
Cracked black pepper to taste
Dash Worcestershire sauce
Melt butter in a pan over medium heat. Add leeks, onions and garlic. Saute until
soft. Add potatoes stirring well. Add stock, bring to a boil and simmer
partially covered, for 30 minutes. Put in food processor and puree, leaving
slight texture. Return to the pot, stirring well. Bring to the boil, let simmer.
Add cream, Worcestershire sauce and pepper. Serve. |
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