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Method Prep:10min › Cook:40min › Ready in:50min
Trim leeks, split lengthways and cut up quite finely. Wash thoroughly and drain well.
In a large thick based saucepan gently melt margarine. Add leeks, potatoes and onion, stirring to coat all the vegetables. Season with salt and pepper, then cover and let them sweat on a very low heat for 15 minutes.
Add the stock and milk, bring to simmering point, replace the lid and very gently simmer for a further 20 minutes or until vegetables are soft.
The soup can either be put in a liquidiser, blender or pressed through a sieve.
Return the soup to the saucepan and gently reheat.
Hope you enjoy, the soup as much as my family does. Snipped chives and a swirl of cream add that touch of luxury this soup deserves. Tastes just as nice when returned from the freezer.