Leek and Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1) Melt the butter in a large lidded pan \ casserole set over a medium heat. When the butter foams, add the Leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15 to 20 minutes. Stir every now and then to make sure the veg doesn't catch on the bottom. Add the garlic and cook, stirring, for one minute.

Step 2

2) Add the stock with the Dijon Mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with Salt and Pepper. Serve sprinkled with the Chives and freshly ground black pepper.