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

​Leek Soup

​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.

Brit News

​A delicious white soup which can be served hot or cold.