Leek and Potato Soup

Do not use stock cubes unless you are sure they do not contain gluten.

Ingredients: to serve four 1 pint / 600ml stock 4 oz / 100g well chopped onions 4 oz / 100g leeks cut into rings 8 oz / 225g potatoes, chopped 1 oz / 25g butter or oil salt to taste fresh ground black pepper to taste

Instructions:

Cook the onions and leeks slowly in the butter or oil for ten minutes.

Add the rest of the ingredients and the stock.

Bring to the boil and simmer gently for 40 minutes.

Allow to cool slightly and then liquidise.

Bring back to the boil before serving

Serving suggestions:

Serve in warm soup bowls. Garnish with chopped chives.

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Copyright Peter Thomson 2010-February-9