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Winter leek and potato soup

Name: Winter leek and potato soup
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 50g butter; 450g potatoes, peeled and cut into 1cm pieces; 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 vegetable stock; 142ml carton whipping cream; 125ml full-fat milk

Of the winter soups, leek and potato is surely one of the most warming and comforting.

Posted by: kim
On: 20/10/2010

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
50g butter	Available only in our Edinburgh shops	More products
450g potatoes, peeled and cut into 1cm pieces	Awaiting stock	More products
1 small onion, cut the same size as the potatoes		More products
450g white parts of leeks , sliced (save the green tops for another soup or stock)		More products
850ml-1.2litres/1.5-2pts light vegetable stock		More products
142ml carton whipping cream	Awaiting stock	More products
125ml full-fat milk	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Melt the butter in a heavy saucepan.
When it foams, 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.
Cover the pan with its lid.
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not browned.
Uncover the pan and pour in 850ml/11/2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – should be about 5 minutes.
Do not overcook or the soup will lose its fresh flavor and nutrition.
Purée in a blender until silky smooth, 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 browned.
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.