Leek & Potato Soup


Ingredients
- 50g butter
- 450g potatoes, peeled & cut into 1cm pieces
- 1 small onion, cut to same size as potatoes
- 450g white part of leeks, sliced
- 1.5-2 pints chicken or vegetable stock
- 142 carton whipping cream
- 125ml full fat milk
- white part of 1 leek & small knob of butter to finish
- sprinkle of finely chopped chives to garnish

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Recipe Name
Leek & Potato Soup
Method
- Melt the butter in a heavy saucepan. When it bubbles, add the potatoes, onion and leeks and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again.
- Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper.
- Pour in 850ml/1.5 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning.
- Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
- To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.


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