Published Wednesday, 16 March, 2011 by Hayley
Heat Butter in large saucepan
Add Chopped onion and chopped garlic
Fry gently until onion goes clear
Add chopped leeks and fry on medium heat
Pour in 1ltr of Vegetable stock and add chopped potato
Simmer until potato is cooked through.
Blend down or leave thick.
Add salt and pepper to taste.
As an extra ad a dollop of cream fraiche or swirl in some cream
Best served with rustic near stale bread
Thank you to Amy who uploaded this glorious looking Pomegranate Chicken Salad to www.studentrecipes.com. Recipe: goo.gl/OVT4ak