Creamed leek and potato soup strongly flavoured with herbs such as parsley and tarragon. 'Teddy' is dialect for 'potato'.
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Dartmoor 'Teddy' Soup.
2 x medium sized potatoes, peeled and diced
1 x medium sized leek, washed, peeled and sliced
1 oz butter
1 pint chicken stock
½ pint full cream milk
½ tsp parsley
½ tsp tarragon
½ tsp chives
salt and pepper to taste
Melt the butter in a large saucepan and put in the prepared vegetables, cover and sweat for 10 minutes ensuring they do not brown. Add the stock, milk and herbs and bring to the boil. Reduce the heat and simmer for 30 minutes or until the potatoes are very soft. Liquidise and re-heat to serving temperature. Garnish with sprig of parsley and a sprinkling of paprika. Serve with crusty bread or cheesy toast.
See also: Leek and Potato
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