Leek and potato soup is a comforting classic. Elegant but inexpensive, it’s perfect served warm for lunch with fresh bread and crumbly Cheshire cheese - or chilled on a hot summer’s day. Either way it’s delicious. A meal in itself, or a pleasant starter.
Serves: 4-6
Prep Time: 20 minutes
Cooking Time: 25 minutes
Ingredients:
- 25g salted butter
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 3 large leeks, washed, trimmed and sliced
- 2 medium potatoes, peeled and cubed
- 1.5 litre vegetable stock
- 150 ml single cream
- Salt
- Pepper
- Fresh chives, snipped
Method
- Gently heat the butter and oil in a large saucepan.
- Add the onion, leeks and potatoes and stir until coated in oil and butter. Season with pepper. Fry on a low heat until softened but not coloured.
- Add the stock. Cover with a lid and simmer for 20 minutes.
- Remove the lid, add 100ml of cream (reserve 50ml for a garnish). Stir well and cook for a further 2 minutes.
- Take off the heat and blend with a stick blender until smooth. Taste and adjust the seasoning if necessary.
- Reheat gently before serving in warmed bowls with a swirl of cream and chopped chives.
