LCD – All Recipes, LCD – Best, Soup
450 grams (one pound) potatoes peeled and sliced
4 leeks well washed and sliced into 2.5 centimetre (one-inch) pieces
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped fresh mint
227 grams (8 ounces) spring onions chopped
2 tablespoons finely chopped parsley
(GF, DF, NF, YF, V)
Boil the potatoes and leeks for approx 15 minutes in 4 cups of water.
When cool, blend the potatoes, leeks, cooking water, dill and mint until smooth.
Place back on a low heat.
Add spring onions and cook for a further 10 minutes.
Serve sprinkled with the parsley.