Friday, 14 October 2011

Leek and Potato Stew

This is a warming stew which is great for autumn evenings.


  • 2 onions, finely chopped
  • 1 tsp sunflower oil
  • 1 large leek, peeled and finely chopped
  • 700ml vegetable stock
  • 3 tsp cornflour
  • 50ml double cream
  • salt and pepper to taste
  • 6 medium size potatoes, peeled and cut into quarters
  • 25g grated cheese


  1. Fry the onions in the oil over a medium heat until soft.
  2. Add the chopped leek, mix well and cook with the lid on for 5 minutes.
  3. In a jug mix the cornflour with a couple of table spoons of the stock.
  4. When it's a smooth paste mix it with the rest of the stock and the cream.
  5. Season the stock and cream mixture with salt and pepper and then add it to the leeks and onion.
  6. Bring to a simmer and then add the potatoes.
  7. Simmer with the lid on for 15 to 20 minutes, stirring every 5 minutes.
  8. Spoon into bowls, top with the grated cheese and serve.
Serves 2.

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