2 Medium floury potatoes (I use Maris Pipers) cut into small pieces
2 New potatoes, Diced
3 Leeks, finely sliced
900ml Stock or water
1 Small onion finely chopped
30g Butter
50ml Milk
50ml Single cream
Method
1. Melt the butter in a thick bottomed pan, then sweat off the onion and about half the leeks, cooking them on a low heat until they start to get a little pale
2. Stir in the floury potatoes and cook for another 5 minutes, then add the stock and simmer for 10 to 15 minutes, until the vegetables are nice and soft.
3. Next, blend this mixture smooth (you can always pass it through a sieve to get rid of any lumps) and return it to the pan. Add the waxy potatoes and the rest of the leeks and cook for another 10-15 minutes then add the milk and cream, heating gently then season to taste and serve and enjoy
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