Leek and potato soup
This classic potato and leek soup is super simple to make and perfect for a comforting lunch, served with plenty of crusty bread
- Serves: 6 persons
- 600g leeks, trimmed and very finely sliced
- 3medium potatoes, peeled and chopped
- 1 ½litres vegetable or chicken stock
- 150ml single cream
Step 1Melt a knob of butter in a large pan with a little oil, add all the leek except a handful and stir. Cook gently until the leek is very soft, this will take about 10 minutes. Add the potatoes, season well then add the stock and bring to a simmer and cook until the potato is soft. Whizz everything with a blender until smooth. Add the cream and season again if it needs it. If the soup is very thick, let it down with a little water, stock or milk. Keep warm.
Step 2Heat 1cm oil in a small pan, add the remaining leek and cook until it frizzles. Lift out and drain. Serve the soup and add some frizzled leek to the top.