Potato & leek soup
- 50g butter
- 4 medium-sized leeks, trimmed and sliced
- 1 large potato, peeled and sliced
- 850ml hot vegetable stock
- 300ml whipping cream
- Chives, snipped, to garnish
Melt the butter in a large pan and stir in the leeks and potato so they are coated. Cover and cook over a very low heat for 10-15 minutes, stirring occasionally, until the vegetables start to soften.
Add the stock, cover and simmer for 15 minutes. Allow to cool for 15 minutes, then purée in a blender.
Return the soup to the pan, add most of the cream and heat but don’t boil. Divide between warm bowls and garnish with a swirl of cream, chives and freshly ground black pepper.