Ingredients

4-6	potatoes
2	leeks
	boiling water
2 tsp	beef stock
	rosemary
	thyme
	parsley
	rock salt
	pepper

Equipment

• heavy based frypan or large saucepan

Method

1. thinly slice potatoes and fry in oil in a large frypan until starting to brown
2. thinly slice leeks and add to potatoes, cook until leeks start to become transparent stirring frequently to reduce sticking
3. add enough boiling water to cover all vegetables - this may need to be topped up
4. add beef stock and stir in
5. bring to the boil stirring continously then turn down to a simmer
6. add herbs and season with salt and pepper to taste
7. simmer minimum of 20 minutes for thin broth with chunky vegetables or up to 2 hours for thick soup
8. serve with crunchy bread, more pepper and herbs

Notes

COCK-A-LEEKIE SOUP
To make this variation add precooked chicken while simmering, or add grilled chicken slices to top of soup when serving

the longer you cook this soup the more the potatoes will dissolve and the thicker it will be

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