Ingredients. For a full list click the 'supplies' button below.
Peel the potatoes, and cut into 1 cm peices. Cut the onion into 1 cm pieces and slice the leeks.
Melt the butter in a pan, until it bubbles.
Add the onion, potato and leeks and toss them in the butter until they are well coated.
Season with a pinch of salt and freshly ground pepper and toss again.
Put a disc of greaseproof paper on top of the vegetables to keep in the steam and put on the lid. Cook over a gentle heat for 10 minutes.
Uncover the pan and discard the paper. Pour in 850 ml (1.2 litre) of vegetable stock and a handful of chopped parsley. Bring to the boil and simmer for 5 minutes.
Purée in a blender until silky smooth, taste and adjust seasoning if needed.
Stir in 75 ml of milk and 75 ml of cream and mix well.
Serve and enjoy!
- 50.0g Butter
- 450.0g Leeks (white parts)
- 450.0g Potatoes
- 1.0 Small onion
- 850.0ml Vegetable stock (1.2 litres)
- 75.0ml Milk
- 75.0ml Double cream
- Handful of fresh parsley
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