Super Easy and Tasty Leek and Potato Soup
2 brown onions
5 medium sized potatoes (1 lb)
1.2 litre (2 pints) gluten-free chicken stock
300 grams (about half a pint of cream)
Peel potatoes and then dice them together with the onion and leeks into smallish pieces and place in a large saucepan.
Add chicken stock to ingredients in the saucepan and heat on moderate/high heat for 25 minutes.
Strain out any excess stock, so you get it to the consistency you like.
Blend in the saucepan with a hand-held kitchen whizz, until pureed. Stir through cream. Serve with salt and pepper and finely grated parmesan cheese.
Serves: 4 people
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