Potato & Leek Soup

Ingredients

60g/2½ oz butter
3 medium sized onions, diced
2 leeks, thinly sliced
750g /1Lb 10 oz potatoes
1/3 cup rolled oats
2 cloves garlic, crushed
2 cups/16 fl oz chicken stock
2 cups/16 fl oz milk
Ground pepper
Ground nutmeg

Method

Melt the butter in a large pan, cook the onions and leeks for around 3 minutes. Add the diced potatoes and continue to cook until the potatoes are golden brown. Stir in the oats and cook for 1 minute. Now add in the garlic, cooking for a further minute. Reduce the heat, and stir in the stock and milk. Simmer for ½ hr, or until the vegetables are tender and soup thickens. Season to taste with the pepper and ground nutmeg.

Chef's Tips

Old floury potatoes are best suited to this recipe