This is a classic, hearty soup that's awesome for freezing or canning. Our wonderful chef Wendy uses this recipe in our farm kitchen!
1/4 cup unsalted butter
1 bunch of Cooper's baby leeks, washed thoroughly and chopped
1 small onion, finely chopped
4 cups 1" cubed potatoes
3 3/4 cups homemade stock (I use chicken)
salt and ground black pepper
- Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
- Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
- Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
- Serve hot with fresh crusty bread