- Hearty & Grounding
- Starters
- Vegetarian
- Prep 15 min
- Cook 30 min
- Serves 4 to 6
One of the great simple soups. Leeks softened slowly in butter and potatoes simmered until soft, blended until smooth. It is delicious hot in winter and just as good served chilled in summer.
Ingredients
- 3 tbsp butter
- 3 leeks, white and light green parts, sliced and washed
- 1 onion, chopped
- 500 g floury potatoes, peeled and diced
- 1 litre vegetable stock
- 1 bay leaf
- 100 ml single cream or milk
- Salt and white pepper
- Chopped chives, to serve
Method
- Melt the butter in a large pot. Add the leeks and onion with a pinch of salt and cook gently for 10 minutes without letting them brown.
- Add the potatoes, stock and bay leaf. Bring to the boil, then simmer for 20 minutes until the potatoes are completely soft.
- Remove the bay leaf and blend until smooth. Stir in the cream and season to taste.
- Serve hot with chives and a swirl of cream, or chill and serve cold.
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