Ingredients4/5 large white potatoes (700g) skin on or off depending on preference, diced
2/3 large leeks (300g), sliced
Knob of butter (25g)
Vegetable stock (900ml)
I actually very rarely measure the ingredients I just chop up whatever I have and bung it all in a pan! However the above measurements are a good guideline.
Firstly, melt the butter in a pan over a medium heat.
Add the potatoes and saute gently, stirring often to avoid sticking and burning.
After a few minutes add the sliced leeks to the pan and continue to saute the potatoes and
leeks.
Cover the pan and stir often. Do this for 10 minutes or so, until the potatoes have become soft.
Add the vegetable stock. Bring to the boil then simmer for 10/15 minutes.
Ladle into a bowl, grind some pepper on top and scoff with some crusty bread.
Yum!
2/3 large leeks (300g), sliced
Knob of butter (25g)
Vegetable stock (900ml)
I actually very rarely measure the ingredients I just chop up whatever I have and bung it all in a pan! However the above measurements are a good guideline.
Firstly, melt the butter in a pan over a medium heat.
Add the potatoes and saute gently, stirring often to avoid sticking and burning.
After a few minutes add the sliced leeks to the pan and continue to saute the potatoes and
leeks.
Cover the pan and stir often. Do this for 10 minutes or so, until the potatoes have become soft.
Add the vegetable stock. Bring to the boil then simmer for 10/15 minutes.
Ladle into a bowl, grind some pepper on top and scoff with some crusty bread.
Yum!
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