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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick, creamy and lovely Ingredients:
2 large leeks, sliced |
1 small potato, diced |
1 medium carrot, sliced |
25 g butter |
2 pints vegetable stock |
1/4 pint double cream (heavy) |
Directions:
1. Heat butter and sauté vegetables for 5 minutes.
2. Add stock, bring to boil.
3. Cover and simmer for 20 minutes.
4. Liquidise and add cream, reheat if needed.
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