Potato and Leek Soup

Ingredients:
60g butter

6 leeks, sliced and washed
4 medium potatoes, peeled and diced

1 large brown onion, diced

1 stick celery, thinly sliced

2 cloves garlic, diced

1 bay leaf

1 sprig thyme

2 tbsp freshly chopped parsley

2 tsp freshly chopped chives
6 cups chicken stock
2 cups hot milk
optional: croutons and diced cooked bacon pieces

Method:
Melt butter in heavy-based stockpot. Add vegetables and garlic, then cover and lower heat. Sweat together for 10 minutes, stirring until leek is well softened. Barely cover with stock then add bay leaf and thyme. Simmer, uncovered until potato is tender.

Remove bay leaf and thyme then blend soup - add extra stock if too thick. Season carefully and serve with chopped herbs.

***The Cook's Companion by Stephanie Alexander***