By Sue Bedford (MSc Nutritional Therapy)
Ingredients
4 large leeks
1 medium onion, chopped small
2 medium sweet potatoes, peeled and diced
50g butter
850ml vegetable stock
275 ml milk of your choice
salt and freshly milled black pepper
To serve:
2 tablespoons cream or crème fraiche
11/2 tablespoons snipped fresh chives or chopped fresh parsley
Method
Wash a chop up the leeks into small slices. In a large saucepan, gently melt the butter, then add the leeks, onions and potatoes and stir. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft.
Blend to a purée. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.Enjoy!