Nutrition: per serving for six
HighlightNutrientUnit
kcal252
fat18g
saturates11g
carbs18g
sugars0g
fibre3g
protein5g
low insalt0.7g

Ingredients

  • 50g butter
  • 450g potatoes, peeled and cut into 1cm pieces(try Golden Wonders or Kerr Pinks)
  • 1 small onion, cut the same size as the potatoes
  • 450g white parts of leeks, sliced(save the green tops for another soup or stock)
  • 850ml-1.2litres/1.5-2pts light chickenor vegetable stock
  • 142ml carton whipping cream
  • 125ml full-fat milk
  • To finish

  • the white part of 1 leek
  • a small knob of butter
  • finely chopped chives
  • Method

  • STEP 1

    Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.

  • STEP 2

    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.

  • STEP 3

    Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.

  • STEP 4

    Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable 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.

  • STEP 5

    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 a 142ml carton of whipping cream and 125ml full-fat milk.

  • STEP 6

    To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.

  • STEP 7

    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.

  • STEP 8

    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.

  • Goes well with

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