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    Old-Fashioned Leek and Potato Soup

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    Old-Fashioned Leek and Potato Soup

    The mouli, which grinds the soup as the handle is cranked, is much gentler than the whirring blades of the blender, and means you can give the soup more of a rustic feel. To thin it out and posh it up, add a swirl of milk or single cream. Serve with warm, crusty bread.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 4 medium leeks, washed, trimmed and finely sliced
    • 25 g butter
    • 3 floury potatoes, peeled and cubed
    • 850 ml chicken stock, fresh or made up from a cube
    • 1 tbsp chives, chopped, to serve


    1. Soften the leeks in the butter in a large saucepan or casserole set over a gentle heat. Cook them for 15 minutes or so, do not allow them to colour.
    2. Stir in the potatoes and stock, bring to the boil and simmer gently for 20 minutes, until the potatoes are very soft. Liquidise or mash until the soup is as smooth as you want it, using a mouli – or a blender if preferred.
    3. Adjust the seasoning to taste and add a little milk or cream, if you like. Reheat gently before serving in warmed bowls with some of the chopped chives sprinkled on top.

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