St. Matthias Anglican Church

Soup-er Sunday Leek and Potato - Mar 13/2011

LEEK AND POTATO SOUP

 

Ingredients

¼ cup of butter

 3 cups of chopped leeks (white and light green)

¼ cup chopped onion or shallots

5 cups of well-seasoned chicken stock

2 cups peeled, diced potato

2 cups of coarsely chopped watercress-plus a little spinach for added colour

1 cup of light cream

Chopped chives

• In a large heavy saucepan, melt butter. Add leeks and onion, cook until soft about 15 minutes (so not allow to brown). Add stock and potatoes and watercress (spinach for colour). Cook for 20 to 30 minutes until potatoes are soft. Add salt and pepper.

• In food processor or blender, purée soup until very smooth. Add cream, taste and adjust seasoning.

• Serve with chopped green onion or chives.