Potato and Leek Soup

Ingredients

• 1 3/4 ozsalted butter
• 1 1/2 lbleeks, white and pale green only, sliced and washed well
• 1 1/3 lbfloury potatoes, peeled and cut into 2cm cubes
• 1 1/4 quartsvegetable stock
• 2bay leaves
• 3/8 cupheavy cream
• 1/4 ozchives, finely snipped
• 1 1/2 tspsea salt, or to taste
• 1/2 tspwhite pepper

Method

1. 1

   Melt the butter in a large pot over low heat, add the leeks and a teaspoon of the salt, cover, and cook for 12 minutes, stirring twice. They should end up limp and pale, not browned at all.

2. 2

   Add the potatoes, stock and bay leaves, bring to the boil and simmer with the lid off for 20 minutes, until a potato cube falls apart when pressed against the side of the pot.

3. 3

   Fish out the bay leaves. For a rustic soup, crush about half the potato against the side of the pot with a wooden spoon and leave the rest whole. For a smooth one, blend the lot until silky.

4. 4

   Stir in the cream and warm through without boiling, then season with the white pepper and the rest of the salt. Scatter the chives over the bowls.

Nutrition per serving