I’ve never made this before, so thought I’d give it a go. Just had a taste, and it was blooming delish – so definitely worth a blog…
Knob of butter
3 washed, chopped leeks
2 medium-sized peeled and cubed potatoes
a vegetable stock cube
a good glug of cream
Black pepper and salt to taste
I use a soup maker, but a large pan does just the same job – you’ll just have to transfer to a blender after it’s cooked.
What to do:
Put the knob of butter in the soup maker on ‘High’, add the leeks, stir and leave to sweat for a minute.
Add the potatoes, and add enough stock to make 1400 ml.
Simmer for half an hour, then blend until smooth.
Stir in a dollop of cream, and season with some freshly ground black pepper and salt.