Leek and Potato Soup
LEEK & POTATO SOUP
450g potatoes, peeled and cut into 1cm pieces
1 small onion, cut the same size as the potatoes
450g leeks, sliced
850ml chicken/vegetable stock
142ml carton whipped cream
125ml full-fat milk
The white part of the leek
A small knob of butter
Finely chopped chives
Melt 50g butter in a heavy saucepan, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and pepper, cook gently for 10 minutes until vegetables are soft but not coloured.
Add the stock, bring to the boil and simmer until vegetables are cooked.
Puree in a blender until smooth, taste and add seasoning to your taste, return to pan and stir in three quarters of the cream and all of the milk.
To finish, finely shred the white part of the leek and cook gently in a small knob of butter until softened, pour the soup into warmed bowls, drizzle with a little of the remaining cream, top with a little pile of the buttered leeks and some chives, serve and enjoy.