This comforting and popular Leek and Potato Soup is a real winter winner. It’s guaranteed to warm you up throughout those chilly months. Serve with warm crusty bread to complete the feast.
- 50g butter
- 450g potatoes, peeled and cut into 1cm pieces
- 1 small onion, cut into 1cm pieces
- 450g white parts of leeks, sliced
- 850ml light chicken or vegetable stock
- 140ml carton whipping cream
- 125ml full-fat milk
- White part of 1 leek
- Small knob of butter
- Finely chopped chives
Melt the butter in a saucepan. When it starts to foam, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, and then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft. Uncover the pan and discard the paper. Pour in the stock, bring to the boil and simmer until the vegetables are just cooked. Purée in a blender until silky smooth. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk. To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened. Reheat the soup to a gentle simmer, then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.