RECIPES FROM STS P AND P'S KITCHEN GARDEN
POTATO AND LEEK SOUP
Ingredients
4 Tbsp butter
4 leeks, chopped
2 onions, chopped
6 large potatoes, peeled and sliced
6 cups chicken stock
3 cups cream
1/2 tsp pepper
1 tsp salt
6 Tbsp chives, chopped
Method
Melt butter in a large frypan and fry the onions and leeks gently for 5 minutes.
Add the potatoes and stock and simmer gently for approximately 30 minutes.
Puree the mixture with a stick blender or similar, then add the cream and stir.
Season with salt and pepper and top with the chopped chives.
Serve hot with a fresh crusty bread roll.
This recipe is on page 56 of our 50th Anniversary Cookbook.
The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.