Leek and Potato Soup

Serves 4

Prep time: 20 minutes

Cooking time: 30 minutes

This is real comfort food. One neighbour going through a particularly hard time told us that when he felt low he just thought of this creamy soup. If you don’t have a blender or stick ‘whizzer’, just serve as it is: it will still be delicious. Double up the ingredients if you want to batch cook and freeze.

Ingredients

40g salted butter

1 medium-sized white onion, finely chopped (if you can’t find a white onion, an ordinary brown-skinned one will do)

1 clove garlic, finely chopped

2 medium-sized potatoes, peeled and diced

2-3 medium leeks, trimmed, white/pale green parts only, finely sliced

salt and pepper

600ml chicken or vegetable stock, fresh, cube or stock pot

100ml double cream (more if you like to enrich the soup), plus a little extra to serve

salt and pepper

1 packet fresh chives, chopped (reserve a few to garnish)

Extra toppings

crispy bacon lardons or croutons (or both)

Method 

1. Melt the butter in a heavy-based, lidded saucepan or casserole.

2. Add the onions and garlic, put on the lid and cook on a gentle heat for 5-7 minutes until the onions are very soft and look translucent; stir frequently and don’t let them colour.

3. Add the potatoes and finely sliced leeks. Continue cooking for
10 minutes, stirring frequently.

4. Season with salt and pepper, then add the stock and bring slowly to the boil.

5. Turn down the heat and simmer until the potatoes are soft.

6. Purée the soup with a blender or stick ‘whizzer’ until it’s silky smooth.

7. Add the double cream and check the seasoning. Stir in the chopped chives, saving a few to garnish.

8. To serve, drizzle a little cream on top and garnish with chopped chives or other toppings.