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Leek and Potato Soup

A classic British blended soup of sauteed leeks and potatoes - gentle and comforting hot, or served chilled as vichyssoise.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 large leeks sliced and thoroughly washed
  • 2 tbsp butter
  • 1 onion chopped
  • 2 medium potatoes peeled and diced
  • 1 litre vegetable or chicken stock
  • 100 ml single cream
  • Salt and white pepper to taste
  • Fresh chives to garnish

Method
 

  1. Slice the leeks, then wash thoroughly in a large bowl of cold water, swishing to release any trapped grit. Lift the slices out with your hands.
  2. Melt the butter in a large saucepan over medium heat. Add the leeks and onion and cook gently for 10 minutes, stirring occasionally, until softened but not browned.
  3. Stir in the diced potatoes and pour in the stock. Bring to a simmer.
  4. Reduce the heat and cook gently for 20-25 minutes, until the potatoes are completely tender.
  5. Blend until smooth. Stir in the cream and season to taste with salt and white pepper.