Leek, Pea and Potato Soup
cleaned of all sand, and sliced thinly. Use the white part and a little of the inner green.
chicken or veggie is fine
diced, dutch creams are great
fresh or frozen
organic sea salt
organic cracked back pepper
organic white sugar
In a large pot or dutch oven, melt the butter and saute the leeks gently until just soft. Don’t cook too fast or too hot or the leeks will burn. You want them to be soft and still green.
Add the stock and the potatoes and bring to a boil.
Reduce to a simmer and leave to cook, uncovered until the potatoes are soft. Check for seasoning.
Add the peas and cook until soft – frozen will take a few minutes longer.
Add the sugar and taste again for seasoning.
Serve piping hot in shallow bowls with a little extra cracked black pepper on top.