The Museum of Lead Mining

Recipe of the Month 

Leek and Potato Soup

Ingredients

4 -      Leeks trimmed and chopped
4 -      Large potatoes diced
1/2 -  Ounce of Butter
1-       Onion chopped
2.5 -   Pints of Chicken or Vegetable Stock

 

Method

Trim, chop and thoroughly clean the leeks. Melt the butter in a large pan and sauté the leeks until they are just soft. Don't over do it as they will lose their flavour. 

Peel and dice the potatoes and chop the onion and add the potatoes and onion to the stock in a large pan, bring to the boil and allow to simmer for about 30 minutes.

Remove approximately one quarter of the leeks and set aside. After 30 minutes simmering remove a ladleful of the diced potatoes and set aside with the quarter of the leeks.

Take the remaining contents of the pan and liquidise a little, but don't go too far as this will give a 'gluey' texture to your soup. Return the liquidised soup to the pan and add the potatoes and leeks that you set aside and simmer gently for a further 15 minutes stirring occasionally.

Serve with a dash of soured cream.

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