Ingredients: 2x Leeks, 3x Potatoes, 1x Onion, 1x Carrot, Butter, Salt and
Pepper,
3x Vegetable Stock Cubes, Spring Onion (personal choice) Tomatoe Puree. |
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This is a
quick dish, so make sure you have all the ingredients prepared and
ready at hand |
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Start, melt 1 generous table spoon of butter in a medium to large
size pan |
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dice leeks
and spring onion into medium size pieces as shown |
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cut carrots
and onions into slices as illustrated |
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Should be
looking like this |
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Add all to
pan, on fairly low heat and sauté this with the butter, leave on low
heat and cover for approx 5 min's |
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prepare 3
stock cubes, add 2.5 pints of water mix well |
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once
mixture is tender and onions softer add a splash of stock for
another 5 min's |
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prepare
potatoes and cut into smallish size cubes, or larger if you fancy |
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add rest of
stock to pan |
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add
potatoes |
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bring to
the boil and then simmer |
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finally add
Pepper |
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and salt to
taste, you can if you want add tomato puree just to change the
colour slightly, I tend not to. |
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Let simmer
for at least 30 min's, the longer the better, |
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This soup
tastes it's best if you refrigerate overnight and re heat the next
day |
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serve and
enjoy |