Ingredients

• 30 g (1 oz) butter or margarine
• 1 large onion, finely chopped
• 455 g (1 lb) leeks, washed
• 230 g (8 oz) potato, peeled
• 1.15 l (2 pt) chicken stock
•   bouquet garni
•   salt, pepper and nutmeg, to taste

Method

1. Melt the butter in a pan. Add the onion, cover, and cook gently until soft and golden, stirring frequently.
2. Meanwhile dice the leeks and potato, cutting the vegetables finely to make an elegant soup, or in larger chunks for a hearty soup.
3. Add the leeks and potato to the pan, then simmer, stirring occasionally, until the vegetables are tender — 20 to 30 minutes.
4. Taste and adjust the seasoning. Remove the bouquet garni before serving.

Notes