2 pints chicken stock
1 lb leeks, cut into thin rings
2 oz butter
2 oz flour
2 onions, thinly sliced
1 lb potatoes, cubed
Salt and pepper
Pinch of nutmeg
Pinch of thyme
3 tablespoons single cream
Croutons to garnish
Melt the butter in a pan, add the vegetables and cook for a few minutes without browning.
Transfer to a saucepan, add the flour and gradually stir in the stock.
Add the nutmeg, thyme and seasoning.
Simmer gently for about 40 minutes.
Puree in an electric blender.
Place in a clean pan and heat through.
Just before serving stir in the cream and garnish with croutons.
This soup may be served hot or chilled. Serves 6.
A delicious white soup which can be served hot or cold.