5 small – medium Leeks
5 small potatoes
1 small white onion
vegetable stock
bouquet garnet
crème fraiche
Peel and chop potatoes, chop leeks and onion. Put into a large saucepan with the bouquet garnet and just cover the vegetables with the stock. Add a sprinkling of black pepper. Simmer the soup for about ½ and hour then leave to cool down for about another hour or so.
Once cooled a little remove the bouquet garnet then blend/liquidise until smooth and creamy. Stir in a table spoon or two of crème fraiche and season to taste.
Can then be cooled and kept in the fridge for day or two, frozen if you want to keep it longer or re-heated and eaten straight away with some lovely fresh bread.
It didn’t make it to the freezer. It all got scoffed for tea.
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