Leek and Potato Soup

We have leeks in our vegetable patch which are ready to eat .This soup can be eaten hot if the weather is chilly or cold as Vichyssoise. For the latter, just chill the soup thoroughly when puréed then stir in about 150ml of single cream, leaving a little to swirl on as decoration with a sprinkle of chives.

Ingredients

75g butter

750g leeks,trimmed and chopped into small rounds

225g peeled and chopped potatoes

I onion peeled and chopped

900ml chicken stock

salt and freshly ground black pepper

300ml milk

1 tablespoon single cream

chopped chives

Method

Melt the butter in a pan, add the leeks and cook gently for about 10 minutes. Continue cooking for a few more minutes while after adding the onion and potatoes. Pour in the stock and add the seasoning to taste. Cover and simmer for about half an hour . Cool down.

Purée the soup and then return to the pan and bring it to the boil. Swirl a little of the cream on top and sprinkle on a few chives.

There should be enough soup for 6.