Leek & Potato

BACK

Serves 4-6

1. In a saucepan fry leeks and onion gently in butter for 7-10 mins without browning.

2. Add potatoes, stock, seasoning and mace.

3. Bring to the boil. lower heat, cover and simmer gently for 20^30 mins or until vegetables are tender.

4. Remove and discard mace. Liquidize or rub soup through a fine sieve.

5 Just before serving, stir in cream. Pour into soup bowls and sprinkle each with chives or watercress

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS