This recipe is no different from the leek and potato soup I posted a while ago. Only this time, it’s not been pureed. No heavy or sour cream either. Just the chunky version, which feels, and actually tastes, very different in the mouth. Try it! I like it a lot. The kids still prefer the velvet texture of the pureed version.
- 2-3 tablespoons of oil
- 4-6 spring onions, chopped
- 4-5 cups of leeks, chopped and very well washed
- 4-5 cups of potatoes, cubed
- 6-7 cups of chicken broth (use water and stock cubes if you must)
- salt, pepper
How to make: Saute the onion and the leeks for about 7-8 minutes. Add the potatoes and the chicken stock. Add salt and pepper to taste. Bring to boil, lower the heat and cook for 20 minutes.